Categories: Chicken- main dish

Ingredients

• 1 cup low-sodium chicken broth
• 2 Tbsp. all-purpose flour
• 1 lb. asparagus, trimmed and cut into 1 1/2-inch pieces
• 2 cups shelf-stable whole whet potato gnocchi
• 1 tsp. olive oil
• 12 oz. skinless, boneless chicken breast halves, cut into bite-size pieces
• 1/2 of an 8oz. pkg. reduced-fat cream cheese
• 1 Tbsp. snipped fresh oregano

Directions

1. Preheat oven to 450 degrees. In a bowl, whisk together broth, flour, 1/4 tsp. black pepper, and 1/8 tsp. salt.
2. Place asparagus in a single layer on a large baking sheet; coat lightly with nonstick baking spray. Roast 8 to 10 minutes or until asparagus is crisp-tender, turning once or twice.
3. Meanwhile, cook gnocchi in boiling water according to package directions. Drain, reserving 1/4 cup cooking water.
4. Coat an extra-large nonstick skillet with cooing spray. heat oil in skillet over medium-high heat. Add chicken; cook and stir 5 to 6 minutes or until no longer pink and starting to brown.
5. Stir broth mixture and cream cheese into chicken skillet. Cook and stir until sauce is thickened, adding enough reserved cooking water to thin sauce. Cook and stir 1 minute more. Stir in gnocchi and oregano, heat through.
6. Divide roasted asparagus and chicken mixture among four dinner plates. If desired, sprinkle with additional oregano.

7. per serving: 32g carbs, 330 cal.

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