Chicken and Gnocchi with Squash


Chicken, Dinner


1 1 pound package shelf-stable potato gnocchi

1 small acorn squash, halved and seeded

14 - 16 ounces chicken breast tenderloins

3/4 cup chicken broth

1 tablespoon chopped fresh sage

2 tablespoons milk

Tiny whole sage leaves

Grated nutmeg (optional)


Prepare gnocchi according to package directions. Drain. Cover and keep warm.

Meanwhile, place squash, cut sides down; in a microwave-safe baking dish with 2 tablespoons water. Microcook, covered, on high (100 percent power) 7 to 10 minutes; rearrange once. Let stand, covered, 5 minutes.

Sprinkle chicken with salt and pepper. In large skillet cook chicken in 1 tablespoon hot oil over medium heat 6 to 8 minutes, until no longer pink. Remove; cover, keep warm.

Scrape flesh from squash; mash. Transfer to hot skillet; stir in broth and chopped sage. Bring to boiling; simmer 1 minute. Stir in milk. Spoon into bowls. Top with chicken and gnocchi; sprinkle sage and nutmeg. Serves 4.


Per serving: 366 kcal , 6 g fat (1 g sat. fat , 3 g polyunsaturated fat , 1 g monounsaturated fat ), 59 mg chol. , 796 mg sodium , 50 g carb. , 4 g fiber , 1 g sugar , 29 g pro.