Surprise your family with this creamy, easy skillet dinner that is big on flavour. If you like, serve with garlic toast to soak up the yummy sauce. Look for gnocchi in the pasta section. 

Preparation Time:

Cooking Time:

Serves: 4 to 6

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Ingredients

  • 1 tbsp (15 mL) vegetable oil
  • 1 tsp (5 mL) dried basil leaves
  • 2 large cloves Ontario Garlic, chopped 
  • 1 Ontario Onion, halved and sliced
  • 1 each Ontario Greenhouse Sweet Orange and Yellow Pepper, chopped
  • 3 tbsp (45 mL) all-purpose flour
  • 2-1/2 cups (625 mL) Ontario Milk
  • 1 pkg (500 g) gnocchi (shelf stable)
  • 2 cups (500 mL) chopped cooked Ontario Chicken
  • 1 tsp (5 mL) each white wine vinegar and chipotle hot sauce
  • 1/4 tsp (1 mL) each salt and freshly ground black pepper 
  • 2 Ontario Greenhouse Tomatoes, seeded and chopped
  • 1 cup (250 mL) shredded extra old Ontario Cheddar Cheese
  • 1/4 cup (50 mL) toasted panko bread crumbs*
  • 1/4 cup (50 mL) sliced fresh Ontario Basil Leaves

Instructions

In large deep skillet, heat oil on medium heat. Add dried basil, garlic, onion and orange and yellow peppers, cook, stirring often for 5 minutes.

In medium bowl, whisk flour into milk; stir into skillet. Cook, stirring until mixture comes to simmer, about 5 minutes. Stir in gnocchi, simmer 3 minutes, stirring occasionally. Stir in chicken, vinegar, hot sauce, salt, black pepper and tomatoes; cook, stirring for 3 minutes or until chicken is hot. Remove from heat, stir in half of the cheese until melted. Sprinkle with remaining cheese, cover; let stand 5 minutes. Sprinkle with bread crumbs and basil. 

*Toasted panko bread crumbs: Heat small skillet over medium heat. Add 1/2 tsp 
(2 mL) vegetable oil. Stir in 1/4 cup (50 mL) panko bread crumbs; cook stirring until golden brown, about 3 minutes.

Nutritional information

1 Serving (When recipe serves 6):

  • PROTEIN: 32 grams
  • FAT: 14 grams
  • CARBOHYDRATE:    54 grams
  • CALORIES:  466
  •  FIBRE: 4 grams
  •  SODIUM: 705 mg