Chicken and Mushroom Cacciatore with Gnocchi

  • Serves: 4; 1 chicken thigh, 3/4 cup vegetables and sauce, and 1/2 cup gnocchi per serving


Description

Chicken thighs become tender and succulent in a tasty cacciatore sauce. For variety, you can substitute your favorite pasta or polenta for the gnocchi.

Ingredients

Vegetable oil spray (olive oil spray preferred)
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

Cooking Instructions

Heat a large nonstick skillet over medium heat. Remove from the heat and lightly spray with vegetable oil spray (being careful not to spray near a gas flame). Add the chicken. Sprinkle with the garlic and Italian seasoning. Cook for 3 minutes on each side, or until nicely browned.

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
324
Total Fat
5 g
Saturated Fat
1 g
Polyunsaturated Fat
1 g
Monounsaturated Fat
1.5 g
Cholesterol
94 mg
Sodium
568 mg
Carbohydrates
38 g
Fiber
3 g
Sugar
7 g
Protein
31 g

Dietary Exchanges


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.