Creamed Chicken and Gnocchi

 

I found this in the Rachel Ray Magazine and it turned out to be more like a soup, but was still very good. its one of those meals that you would want to eat when you have been snowed in and just want to warm up. YUMMY!

Ingredients: 

- One 1-pound package potato gnocchi 

- 4 tbls butter 

- 1 onion, finely chopped

- 1 bell pepper, chopped

- 12 ounces skinless, boneless chicken breast, cut into thin strips

- Salt and pepper 

- 2 tablespoons flour 

- 1 cup half-and-half

- 1 cup chicken broth

- 2 scallions, chopped

Cook the gnocchi according to package directions; drain.

Meanwhile, in a large skillet, heat 2 tablespoons butter over medium-high heat. Add the onion and bell pepper and cook, stirring often, until softened, about 5 minutes. Add the chicken and cook, stirring occasionally, until just cooked through, about 5 minutes; season with salt and pepper.

In a small saucepan, melt the remaining 2 tablespoons butter over medium heat. Whisk in the flour and cook until toasted, about 3 minutes. Whisk in the half-and-half and chicken broth; bring to a boil. Lower the heat and simmer until thickened. Whisk into the chicken mixture, then stir in the gnocchi. Bring to a simmer, then season with salt and pepper and top with the scallions.