This is a perfect quick and easy weekday meal that takes only about 30 minutes to make and uses only one pan!! That's right, I said 30 minutes and 1 pan!! Plus you don't even need to make a side dish because it's got veggies, a starch and your protein all in one :) I need to find a slew of these to keep in my arsenal, not only because it was delicious but also because the prep and clean up were a breeze. I saw this in the Food Network magazine and immediately knew I wanted to give it a try. These perfect little potato pillows pair well with the earthy mushrooms, creamy sauce and salty Parmesan cheese. If you're looking for a vegetarian option this skillet could also be prepared without the chicken and it would still be filling for a fall evening.
17.5 oz Package of Potato Gnocchi
1-2 Cooked Chicken Breasts Shredded - Leftover Rotisserie chicken could also work as well
1 Cup Low Sodium Chicken Broth
1 1/2 Cups Skim Milk
10 oz White Mushrooms - Sliced
2 Cups Spinach
1/3 Cup Grated Parmesan Cheese
2 Tbsp Flour
2 Tbsp I Can't Believe it's Not Butter
1 Tbsp Olive Oil
Adapted from Food Network Magazine Oct 2013
Preheat the oven to 425. In an ovenproof skillet over medium high heat warm up the olive oil. Cook the mushrooms in a single layer seasoning with salt & pepper until they are lightly browned about 5 minutes. Transfer them to a plate and set them aside.
Wipe out the skillet and melt down your margarine over medium heat. Whisk in the flour, cook 2-3 minutes, whisking continuously. Whisk in the milk and chicken broth until smooth, simmer whisking constantly until it has slightly thicken about 8-10 minutes, season with salt. If you use real butter and whole milk it will thicken quicker. Don't worry if it's not super thick it will continue to thicken in the oven.
Reduce the heat of the pan down to very low, add the shredded chicken and cooked mushrooms to the sauce. Mix everything together than add the spinach and continue to stir until it wilts, then add the gnocchi.
Sprinkle the Parmesan cheese over top of the skillet and place it in the oven to bake until bubbling and lightly browned which will take about 20 minutes. Our cheese was nice and brown but if yours isn't turn the broiler on and quickly place it underneath for 2-3 minutes, being careful not to burn it.
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