Gnocchi, Chicken & Mushroom Bake
2016-05-07 17:58:19
Serves 6
Prep Time
10 min
Cook Time
45 min
Total Time
55 min
Ingredients
- 1 tablespoon olive oil
- 8 oz button mushrooms, sliced
- 2 tablespoons butter
- 2 tablespoons flour
- 1 1/2 cups milk
- 1 cup chicken broth
- 1/4 teaspoon nutmeg
- 2 chicken breasts, cut in half lengthwise
- 1 17.5 oz package potato gnocchi
- 1 1/2 cups baby spinach
- 3/4 cup parmesan cheese, shaved
Instructions
- Preheat the oven to 425 degrees and spray a 9X13 baking pan with pam. Season the chicken on both sides with salt and pepper. In a large pan heat the olive oil over medium-high heat. Add the chicken and cook until brown, 7 minutes a side. Transfer to a plate. While the chicken is cooking, bring a large pot of water to a boil. Add the gnocchi and cook according to the package. Drain and reserve for later. Add the mushrooms and cook until browned, 6 minutes. Transfer to a plate and wipe out the pan. In the same pan, melt the butter over medium heat. Once melted, whisk in the flour and cook, 3 minutes. Add in the milk and chicken broth and simmer, whisking constantly, until thick, 5 minutes. Add 1/2 teaspoon of salt, nutmeg, and 1/2 cup cheese. Whisk until smooth. Chop up the chicken into 1 inch pieces and add to the pan along with the mushrooms, gnocchi and spinach. Stir until coated and the spinach wilts. Transfer to the baking pan. Top with remaining 1/4 cup parmesan cheese and bake until bubbling, 20 minutes. Broil for 2-3 minutes or until lightly browned on top. Spoon into bowls and enjoy!
Adapted from Food Network Magazine
Adapted from Food Network Magazine
SALT & PREPPY https://www.saltandpreppy.com/
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