Creamed Chicken with Gnocchi Dumplings

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.