As I continue to incorporate more poultry into my diet, my quest for yummy recipes with chicken breasts continues. This one hit the spot. And while the original recipe came from Diabetic Living… I made some substitutions they probably wouldn’t be so happy with… But delish it was! Enjoy!
- 1 cup low-sodium chicken broth (I used regular)
- 2 tbs. all-purpose flour
- 1 pound asparagus, trimmed and cut into 1 1/2-inch pieces
- 2 cups whole wheat potato gnocchi
- 1 tsp. olive oil (I didn’t use this)
- 12 oz. skinless, boneless chicken breast halves, cut into bite-size pieces (I used super trim & fit thin sliced breasts)
- 1/2 of an 8-oz. package reduced-fat cream cheese (I used a full package of full-fat cream cheese)
- 1 tbs. snipped fresh oregano
tara’s tips: Ok, yes, I strayed from the majority of what made this diabetes friendly, so if anyone actually follows the recipe, let me know how it tastes. Also, I learned the hard way that I must season my meat and vegetables, so I did. Salt, pepper, and Season All on the chicken and the asparagus. I let the cream cheese sit out to soften as I was prepping. I cooked the chicken just using cooking spray, no oil in the pan. However, I did drizzle a little garlic infused olive oil over the asparagus and tossed by hand before I roasted it.
- Preheat over to 450. In a bowl whisk together broth, flour, 1/4 teaspoon black pepper, and 1/8 teaspoon salt.
- Place asparagus in a single layer on a large baking sheet; coat lightly with nonstick cooking spray. Roast 8-10 minutes or until asparagus is crisp-tender, turning once or twice. (I didn’t turn)
- Meanwhile, cook gnocchi in boiling water according to package directions. Drain, reserving 1/4 cup cooking water.
- Coat an extra-large nonstick skillet with cooking spray. Heat oil in skillet over medium-high heat. Add chicken; cook and stir 5 to 6 minutes or until no longer pink and starting to brown. (I cooked it until it was done; come on, it’s chicken!)
- Stir broth mixture and cream cheese into chicken in skillet. Cook and stir until sauce is thickened, adding enough reserved cooking water to thicken sauce. (I didn’t add any water) Cook and stir 1 minute more. Stir in gnocchi and oregano; heat through.
- Divide roasted asparagus and chicken mixture among four dinner plates. If desired, sprinkle with additional oregano. (I did and added some grated parmesan cheese as well)