I found this recipe in the November ’09 issue of Every Day with Rachael Ray. The sauce turned out just a little thick but for the most part this was a easy & tasty weeknight meal. I think next time we try this I’ll probably make it into a thick soup by just adding just a bit more 1/2 & 1/2, chicken broth, some baby carrots, & frozen peas.
Creamed Chicken with Gnocchi Dumplings
One 1-pound package of potato gnocchi
4 tablespoons butter
1 onion, finely chopped
1 red bell pepper, chopped
12 ounces skinless, boneless chicken breast, cut into thin strips
Salt and pepper
2 tablespoons flour
1 cup half-and-half ( I used fat free 1/2 & 1/2)
1 cup chicken broth
2 scallions, chopped
Cook the gnocchi according to package directions; drain.
Meanwhile, in a large skillet, heat 2 tablespoons butter over medium-high heat. Add the onion and bell pepper and cook, stirring often, until softened, about 5 minutes. Add the chicken and cook, stirring occasionally, until just cooked through, about 5 minutes; season with salt and pepper.
In a small saucepan, melt the remaining 2 tablespoons butter over medium heat. Whisk in the flour and cook until toasted, about 3 minutes. Whisk in the half-and-half and chicken broth; bring to a boil. Lower the heat and simmer until thickened. Whisk into the chicken mixture, then stir in the gnocchi. Bring to a simmer, then season with salt and pepper and top with the scallions.