Chicken and Mushroom Cacciatore with Gnocchi

Great dinner dish, low in calories, high in taste. I used store bought potato gnocchi. Recipe adapted from American Heart Association Site, so it’s good for heart too.

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Yield: 2 servings

2 boneless, skinless chicken thighs (about 4 oz. each), all visible fat discarded
1/4 medium onion, sliced
1 garlic clove, minced
2 baby Portobello mushrooms (about 3 oz. each), sliced
1/4 large yellow or red bell pepper, diced
1/2 cups tomato sauce, such as tomato-basil (I used  low-sodium Fra Diavolo sauce)
2 oz. (about 20) potato gnocchi

Heat a large nonstick skillet over medium heat. Add chicken, cook about 3-4 minutes on each side, or until nicely browned. Set aside.

In same skillet add onion, garlic, mushrooms and bell peppers. Cook about 3 minutes. Add sauce and chicken. Reduce the heat and simmer for 10 minutes, or until the chicken is no longer pink in the center.

Meanwhile, prepare the gnocchi using the package directions. Add gnocchi in skillet. Serve hot.

1 serving equals 340 calories

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