Pat chicken dry with paper towels. Sprinkle both sides of chicken with chicken seasoning blend; set aside.
Make a filling chicken and pasta dinner for 4 in about 30 minutes using just one pan. Weeknight dinners don't get much easier than this! Use Gustare Vita ingredients imported directly from Italy to make your dish taste even better.
Servings and Ingredients
|4 boneless, skinless chicken thighs (1 to 1-1/2 lbs.)|
|1 tbsp. Tone's chicken seasoning blend|
|2 tbsp. Gustare Vita olive oil|
|1 package(s) (12-oz.) refrigerated skillet gnocchi|
|½ c. Hy-Vee Short Cuts chopped red onions|
|1 tbsp. Gustare Vita white wine vinegar|
|1 jar(s) (12.5-oz.) Gustare Vita garlic alfredo sauce|
|¾ c. water, divided|
|2 c. lightly packed baby spinach|
|Desired toppings: Soriée shredded Parmesan cheese, Hy-Vee crushed red pepper and/or fresh thyme; for serving|
Things To Grab
- Paper towels
- Large nonstick skillet
Heat oil in a large nonstick skillet over medium-high heat. Add chicken, boned side up. Cook for 8 to 10 minutes or until browned, turning halfway through. Transfer chicken to a bowl; set aside. Reduce heat to medium-low.
Cook gnocchi, red onions, and vinegar in the same skillet for 2 to 3 minutes or until onions begin to soften and gnocchi begins to crisp, stirring often. Add alfredo sauce, 1/2 cup water, and chicken to skillet; stir gently to coat. Cover and cook for 8 to 10 minutes or until sauce is bubbly and chicken reaches 165 degrees.
Uncover skillet. If desired, add enough of the remaining 1/4 cup water for desired consistency. Add spinach. Cover and simmer for 2 to 3 minutes or until spinach is wilted and mixture is heated through. Top with desired toppings to serve.
Amounts Per Serving
- Total Fat: 24g
- Cholesterol: 152mg
- Sodium: 1111mg
- Total Carbohydrates: 44g
- Protein: 38g