Squash Gnocchi
Ingredients
- 2 tbsp olive oil divided
- 4 skinless, boneless chicken thighs cut into 1-inch pieces (6 oz)
- 3 cups butternut squash ½-inch cubed and peeled
- ½ cup yellow onion chopped
- 1 package whole-wheat gnocchi (12 oz)
- ¾ cup unsalted chicken stock
- 2 tbsp prepared refrigerated pesto
- 2 tsp fresh sage chopped
- ½ tsp garlic chopped
- 5 oz baby spinach chopped
- 1 oz Parmesan cheese grated (about ¼ cup)
Instructions
- Heat 1 tablespoon oil in a large skillet over medium-high heat. Add chicken and cook 5 minutes or until browned. Place chicken in a bowl.
- Heat remaining 1 tablespoon of oil in pan over medium heat. Add squash and onion, and continue to cook for 8 minutes.
- Add squash mixture to the chicken. Add gnocchi to pan and cook 2 minutes.
- Add chicken mixture, stock, pesto, sage, garlic and spinach to pan and continue to cook 1 minute. Top with cheese.
Notes
Cut down on calories by making pesto with less oil, more water and fresh spinach leaves.