Chicken Gnocchi in a Creamy Lemon and Caper Sauce

• servings: 6 servings
• active time: 10 minutes
• total time: 35 minutes

Ingredients

1 tablespoon oil

2 tablespoons butter

1 pound boneless and skinless chicken breasts (or thighs), cut into bite sized pieces

1 onion, diced

3 cloves garlic, chopped

2 cups chicken broth

2 tablespoons capers, drained

1 pound gnocchi

1/2 cup cream

1/4 cup parmigiano reggiano (parmesan cheese), grated

4 cup baby spinach

2 tablespoons lemon juice

salt and pepper to taste

2 tablespoons parsley, chopped

Directions

Heat the oil and melt the butter in a large pan or skillet over medium heat, add the chicken and cook until lightly golden brown on all sides, about 10 minutes.

Add the onion and cook until tender, about 5 minutes.

Add the garlic and cook until fragrant, about a minute.

Add 1/4 cup of the chicken broth and deglaze the pan by scraping up any brown bits from the bottom of the pan with a wooden spoon as the broth sizzles.

Add the remaining broth, the capers and gnocchi, bring to a boil, reduce the heat and simmer for 5 minutes.

Add the cream, parmesan, and baby spinach and cook until the cheese has melted and the spinach has wilted, about a minute.

Add the lemon juice and season with salt and pepper to taste.

Mix in the parsley and enjoy!

Nutrition

• Calories: Calories 392
• Total Fat: Fat 18g
• Saturated Fat: Saturated 9g
• Trans Fat: Trans 0.2g
• Cholesterol: Cholesterol 113mg
• Sodium: Sodium 461mg
• Total Carbohydrate: Carbs 29g
• Dietary Fiber: Fiber 2g
• Total Sugars: Sugars 3g
• Protein: Protein 25g