Ingredients
1 pound boneless skinless chicken breasts, cut into 1/2-inch pieces1/3 cup butter, divided1 small onion, chopped1 medium carrot, shredded1 celery rib, chopped2 garlic cloves, minced1/3 cup all-purpose flour3-1/2 cups 2% milk1-1/2 cups heavy whipping cream1 tablespoon reduced-sodium chicken bouillon granules1/4 teaspoon coarsely ground pepper1 package (16 ounces) potato gnocchi1/2 cup chopped fresh spinach
Preparation
In a Dutch oven, brown chicken in 2 tablespoons butter. Remove and keep warm. In the same pan, saute the onion, carrot, celery and garlic in remaining butter until tender.
Whisk in flour until blended; gradually stir in the milk, cream, bouillon and pepper. Bring to a boil. Reduce heat; cook and stir until thickened, about 2 minutes.
Add the gnocchi and spinach; cook until spinach is wilted, 3-4 minutes. Add the chicken. Cover and simmer until heated through (do not boil), about 10 minutes.
