Health knowledge made personal
 This dish started with the simple idea of skillet gnocchi I had come across long ago in Eating Well . I always wanted to try it but the high carb content between the white beans and gnocchi held me back. Today I happened to have some fresh chicken breast on hand as well as the gnocchi that had been calling my name from the front of my pantry for too long. I couldn't ignore it any longer! This recipe looks like a lot of ingredients but by utilizing the grill the same time as sautéing there is a big time savings.  Sautéed Gnocchi, Spinach and Mushrooms with Grilled Chicken, Asparagus and OnionsServes 6 (1 1/2 cup) servings**6 WW Pts Plus Printable Recipe Ingredients 1 1/2 lbs chicken breast1 bunch fresh asparagus, washed and ends trimmed1 onion, sliced into rings16 oz mini gnocchi8 oz fresh spinach8 oz sliced baby bella mushrooms2 cloves garlic1/8 cup white wine1 14 oz can diced tomatoes with Italian spices such as basil, oregano and garlic2 Tbsp oil of choice (I used virgin pecan oil), dividedCoarse sea saltFresh ground pepperGarlic powderItalian seasoning mix12 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 PlusAmount 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 PlusAmount 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 |
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