Chicken, Dumpling and Vegetable Skillet
Ingredients
- 1 cup onions, chopped
- 1 cup celery, thinly sliced
- 1 cup carrots, chopped
- 2 tablespoons reduced-fat butter
- ½ teaspoon thyme
- ½ teaspoon sage
- A little salt and pepper
- 1½ cup reduced-sodium chicken broth
- ¾ cup water
- 1 (17.5 oz.) package potato gnocchi (dumplings), see shopping tips
- 2 cups cooked chicken
- ½ cup frozen peas
- ¼ cup reduced-fat milk
Instructions
- Cook onions, celery, carrots, in microwave for 3 minutes, to soften a little.
- Melt 2 tablespoons butter in a nonstick pan over medium-high heat. Stir in soften vegetables. Add thyme and a pinch each of salt and pepper. Cook, stirring, until the vegetables are soft, about 5 minutes. Add chicken broth and ¾ cup water and bring to a boil. Stir in gnocchi, breaking apart any that are sticking together. Cover and simmer until gnocchi is just tender, about 5 minutes.
- Uncover pan and stir in cooked chicken, peas, and milk. Cook until slightly thickened, about 2 minutes; season with more salt and pepper, if desired.
Nutrition
Serving: 1servingCalories: 352kcalCarbohydrates: 53gProtein: 24gFat: 6gSaturated Fat: 1gCholesterol: 55mgSodium: 870mgFiber: 5gSugar: 7gBlue Smart Points: 7Green Smart Points: 7Plus Points: 9