Cauliflower-Gnocchi Chicken Parm Skillet

Ingredients: (yields 2 servings)

• 1 package Green Giant frozen cauliflower gnocchi (about 2 cups gnocchi)

• 6 oz. boneless chicken breast

• 1 cup reduced sodium chicken broth

• 3 Tablespoon olive oil

• 1/2 jar Rao’s Tomato sauce or other sauce of choice

• 2 oz. part-skim mozzarella cheese

• fresh basil for serving

• dash of garlic powder, garlic salt, pepper, onion powder (or other seasonings of choice)

Instructions:

1. Cut chicken breasts into 1 inch cubes.

2. Add 1 tbsp of the olive oil to a large oven-safe skillet set over medium-high heat. 

3. Add chicken to skillet and sprinkle with seasonings and cook for about 8 minutes or until no longer pink.

4. Remove cooked chicken to a plate.

5. Rinse skillet and then place back on stove over medium-high heat.

6. Add remaining olive oil to skillet and then add gnocchi.

7. Stir so the gnocchi are evenly coated and cook for about 5-6 minutes until the gnocchi are slightly browned.

8. Pour chicken broth into the skillet and reduce heat to medium. Let the broth reduce and stir occasionally until a thickened sauce develops. (should take about 8 minutes)

9. Add the cooked chicken and tomato sauce to the skillet and stir to combine. Let heat for about 2 minutes and then remove from stove.

10. Add mozzarella cheese evenly on top of skillet and set oven to high broil

11. Place skillet in oven for about 5 minutes, or until cheese is melted and slightly bronzed.

12. Top with fresh basil and enjoy!

Nutrition Facts: (per 1 serving - 1/2 skillet)

Calories: 528

Protein: 38g

Carbohydrates: 56g

Fiber: 8g

Fat: 18g