1 lb boneless skinless chicken breasts or thighs (diced)
8 oz bag fresh baby spinach
2 cloves garlic (minced)
1½ tbsp Italian seasoning
2 tsp poultry seasoning
1½ tsp coarse salt
½ tsp ground black pepper
1 pinch cayenne pepper
¼ cup all-purpose flour
4 cups unsalted chicken stock
12 oz can evaporated milk
1 lb package whole wheat gnocchi
1 tsp Worcestershire sauce
½ cup shaved Parmesan cheese (divided)
Heat ¼ cup olive oil in a Dutch oven or stock pot to medium heat. Add onion, celery and carrots and saute 3-4 minutes, until starting to soften. Add chicken and saute 3-4 minutes, until browned.
Stir in spinach and garlic and saute 1-2 minutes, until wilted. Stir in Italian seasoning, poultry seasoning, salt, black pepper and cayenne. Add additional 2 tablespoons of oil and turn heat to medium-high.
Stir in flour and allow to cook 1-2 minutes, stirring constantly. Stir in chicken stock and evaporated milk and bring to a low boil. Add gnocchi and cook on a simmer 4-5 minutes, until gnocchi is tender.
Remove pot from heat and stir in Worcestershire sauce and ¼ cup Parmesan cheese. Taste and adjust seasoning, if necessary. Serve with remaining shaved Parmesan.
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