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Chicken and Gnocchi with Squash

Makes: 4 servings

Cook 14 mins to 19 mins Stand 5 mins

Ingredients

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)

Directions

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.

Nutrition Facts (Chicken and Gnocchi with Squash)

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 (�g) 20,
Cobalamin (Vit. B12) (�g) 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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