Chicken and Butternut Gnocchi

Chicken, One Skillet/Pot, Pasta
Ready in 30 minutes

Ingredients

  • 2 tablespoons olive oil, divided
  • 4 (6-oz.) skinless, boneless chicken thighs, cut into 1-in. pieces
  • 3 cups (1/2-in.) cubed peeled butternut squash
  • 1/2 cup chopped yellow onion
  • 1 (12-oz.) pkg. whole-wheat gnocchi
  • 3/4 cup unsalted chicken stock (such as Swanson)
  • 2 tablespoons prepared refrigerated pesto
  • 2 teaspoons chopped fresh sage
  • 1/2 teaspoon chopped garlic
  • 5 ounces baby spinach, chopped
  • 1 ounce Parmesan cheese, grated (about 1/4 cup)

Directions

  1. Heat 1 tablespoon oil in a large skillet over medium-high. Add chicken; cook 5 minutes or until browned. Place chicken in a bowl.
  2. Heat remaining 1 tablespoon oil in pan over medium. Add squash and onion; cook 8 minutes. Add squash mixture to chicken.
  3. Add gnocchi to pan; cook 2 minutes. Add chicken mixture, stock, pesto, sage, garlic, and spinach to pan; cook 1 minute. Top with cheese.

Source: Cooking Light