Skillet Gnocchi with Chicken and Tomato Sauce

• Meat

  • 3 Chicken breasts

• Produce

  • 1 Parsley or basil, fresh
  • 1 can Tomatoes

• Condiments

  • 1 jar Tomato basil sauce

• Pasta & Grains

  • 16 oz Potato gnocchi, whole wheat

• Dairy

  • 6 oz Mozzarella, fresh

Found on rachelcooks.com

Description

Ingredients

• 1 jar (24 oz) tomato basil sauce (I like Rao’s Homemade or any type with a short ingredient list)
• 1 can (14.5 oz) diced tomatoes
• 16 oz whole wheat potato gnocchi (I use Delallo)
• 3 chicken breasts, cooked and diced or shredded (about 3 cups diced chicken)
• 6 ounces fresh mozzarella, sliced
• Fresh parsley or basil for garnish (optional)

Directions

• In a large high-sided skillet, heat pasta sauce and tomatoes over high heat until they come to a simmer (about five minutes). Reduce heat to medium, add gnocchi and stir to combine and make sure that gnocchi are covered with sauce. Cover and cook for five minutes over medium heat. Add chicken and reduce heat to medium-low. Cover and cook for five minutes, remove cover and stir. Add cheese to top and cover and cook for five more minutes. Serve topped with fresh basil and/or parsley if desired.