- Serves: 4; 1 chicken thigh, 3/4 cup vegetables and sauce, and 1/2 cup gnocchi per serving
4 boneless, skinless chicken thighs (about 4 ounces each), all visible fat discarded
2 medium garlic cloves, minced
1 teaspoon salt-free Italian seasoning, crumbled
4 ounces exotic, cremini (brown), or button mushrooms, sliced
1 large green bell pepper, diced
1 1/2 cups fat-free, low-sodium spaghetti sauce, such as tomato-basil
12 ounces potato gnocchi
1/4 cup sliced or chopped fresh basil, heavy stems removed, or snipped Italian or flat-leaf parsley
Stir in the mushrooms and bell peppers. Cook for 3 minutes.
Stir in the spaghetti sauce. Reduce the heat and simmer for 15 minutes, or until the chicken is no longer pink in the center, stirring frequently.
Meanwhile, prepare the gnocchi using the package directions, omitting salt and oil.
To serve, transfer the gnocchi to plates. Place the chicken next to the gnocchi. Spoon the vegetables and sauce over both. Sprinkle with the basil.
Cook’s Tip: Pasta made from potatoes? That’s what potato gnocchi, sort of Italian potato dumplings, are. Look for packages of shelf-stable gnocchi by the pasta in the supermarket, or check the freezer section.
- Nutritional Analysis
- Per serving
- Calories Per Serving
- Total Fat
- 5 g
- Saturated Fat
- 1 g
- Polyunsaturated Fat
- 1 g
- Monounsaturated Fat
- 1.5 g
- 94 mg
- 568 mg
- 38 g
- 3 g
- 7 g
- 31 g
2 starch, 1 other carbohydrate, 3 very lean meat
This recipe is reprinted with permission from American Heart Association One-Dish Meals, Copyright © 2005 by the American Heart Association. Published by Clarkson Potter/Publishers, a division of Random House, Inc. Available from booksellers everywhere.