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- 1 1 pound package shelf-stable potato gnocchi
- 1 small acorn squash, halved and seeded
- 14 - 16 ounces chicken breast tenderloins
- 3/4 cup chicken broth
- 1 tablespoon chopped fresh sage
- 2 tablespoons milk
- Tiny whole sage leaves
- Grated nutmeg (optional)
1. Prepare gnocchi according to package directions. Drain. Cover and keep warm.
2. Meanwhile, place squash, cut sides down; in a microwave-safe baking dish with 2 tablespoons water. Microcook, covered, on high (100 percent power) 7 to 10 minutes; rearrange once. Let stand, covered, 5 minutes.
3. Sprinkle chicken with salt and pepper. In large skillet cook chicken in 1 tablespoon hot oil over medium heat 6 to 8 minutes, until no longer pink. Remove; cover, keep warm.
4. Scrape flesh from squash; mash. Transfer to hot skillet; stir in broth and chopped sage. Bring to boiling; simmer 1 minute. Stir in milk. Spoon into bowls. Top with chicken and gnocchi; sprinkle sage and nutmeg. Serves 4.
- Servings Per Recipe 4,
- cal. (kcal) 366,
- Fat, total (g) 6,
- chol. (mg) 59,
- sat. fat (g) 1,
- carb. (g) 50,
- Monosaturated fat (g) 1,
- Polyunsaturated fat (g) 3,
- fiber (g) 4,
- sugar (g) 1,
- pro. (g) 29,
- vit. A (IU) 534,
- vit. C (mg) 13,
- Thiamin (mg) 0,
- Riboflavin (mg) 0,
- Niacin (mg) 12,
- Pyridoxine (Vit. B6) (mg) 1,
- Folate (µg) 20,
- Cobalamin (Vit. B12) (µg) 0,
- sodium (mg) 796,
- Potassium (mg) 531,
- calcium (mg) 71,
- iron (mg) 2,
- Percent Daily Values are based on a 2,000 calorie diet
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