Recipe of the Week: Chicken with Gnocchi, Spinach and Mushrooms

Seriously people…..I go on these cooking frenzies were everyday I want to try something new and then a few days later I don’t want to see anything but a take-out box.  Well, this week was a try something new kind of week and I found this great recipe for chicken and gnocchi. Sounds scary and kind of like a lot of work, but it was super easy.  I got all of the ingredients ready before I took my daughter to ballet and when we got home, I whipped it up in about 2o minutes.  Super tasty and not too unhealthy.  Try it out and let me know what you think…..

Courtesy of Florida Coastal Cooking:

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Sautéed Gnocchi, Spinach and Mushrooms with Grilled Chicken, Asparagus and Onions

Serves 6 (1 1/2 cup) servings
**6 WW Pts Plus
Ingredients
1 1/2 lbs chicken breast
1 bunch fresh asparagus, washed and ends trimmed
1 onion, sliced into rings
16 oz mini gnocchi
8 oz fresh spinach
8 oz sliced baby bella mushrooms
2 cloves garlic
1/8 cup white wine
1 14 oz can diced tomatoes with Italian spices such as basil, oregano and garlic
2 Tbsp oil of choice (I used virgin pecan oil), divided
Coarse sea salt
Fresh ground pepper
Garlic powder
Italian seasoning mix
12 Tbsp shredded part skim mozzarella (I used Organic Valley)
Directions
1. Preheat grill to medium high heat and place a large skillet over medium heat.  Lay out about a 2 foot sheet of foil.
2. Rub 1/2 tbsp oil over chicken breasts and season with salt, pepper and a generous amount of garlic powder. Place asparagus and onion on sheet of foil, pour 1/2 tbsp oil over and season with salt, pepper and garlic powder.  Lower grill heat to medium, place chicken and foil with asparagus and onion on grill.  Cook about 8 minutes, once browned, flip chicken, turn vegetables and cook an additional 8 minutes until chicken is cooked through.  Let chicken rest for five minutes and chop chicken and vegetables into bite size pieces.
(As chicken cooks)
3. Pour 1/2 tbsp oil into preheated skillet; add gnocchi, season with garlic powder and Italian seasoning, to taste; stir frequently for approximately 8 to 9 minutes or until browned.  Set aside in bowl.
4. Lower heat in skillet to medium-low and pour remaining 1/2 tbsp oil in, turn to coat.  Add spinach, mushroom and garlic; season with salt, pepper, garlic powder and Italian seasoning.  Stir frequently to wilt spinach, about 4 to 5 minutes; add wine to prevent sticking. Add gnocchi, chicken and juices, asparagus, onion and tomatoes to spinach mixture.  Stir gently to combine.  Divide into 6 (1 1/2 cup) servings.  Top each serving with 2 Tbsp of shredded mozzarella.
Nutrition Facts
6 (1 1/2 cup) Servings
***6 WW Pts Plus
Amount Per Serving
Calories 264.4
Total Fat 6.8 g
Saturated Fat 1.4 g
Polyunsaturated Fat 0.6 g
Monounsaturated Fat 3.4 g
Cholesterol 38.0 mg
Sodium 657.9 mg
Potassium 530.0 mg
Total Carbohydrate 36.8 g
Dietary Fiber 6.1 g
Sugars 3.8 g
Protein 13.6 g
Vitamin A 80.3 %
Vitamin B-12 1.2 %
Vitamin B-6 15.9 %
Vitamin C 56.6 %
Vitamin D 3.3 %
Vitamin E 13.2 %
Calcium 13.3 %
Copper 12.3 %
Folate 40.8 %
Iron 12.0 %
Magnesium 12.5 %
Manganese 28.8 %
Niacin 18.8 %
Pantothenic Acid 5.8 %
Phosphorus 11.5 %
Riboflavin 14.6 %
Selenium 9.9 %
Thiamin 10.9 %
Zinc 5.3 %
(If you like the 1 cup serving size this makes 9 servings)
Nutrition Facts
9 (1 cup) Servings
**4 WW Pts Plus
Amount Per Serving
Calories 176.2
Total Fat 4.5 g
Saturated Fat 1.0 g
Polyunsaturated Fat 0.4 g
Monounsaturated Fat 2.3 g
Cholesterol 25.3 mg
Sodium 438.6 mg
Potassium 353.4 mg
Total Carbohydrate 24.5 g
Dietary Fiber 4.0 g
Sugars 2.5 g
Protein 9.1 g

Happy Cooking!!!

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