Chicken and Mushroom Cacciatore with Gnocchi

By bakers_delight85

For variety, you can substitute your favorite pasta or polenta for the gnocchi.

Ingredients

• Vegetable oil spray (olive oil spray preferred)
• 4 boneless, skinless chicken thighs (about 4 ounces each), all visible fat discarded
• 2 medium garlic cloves, minced
• 1 tsp. salt-free Italian seasoning, crumbled
• 4 ounces exotic, cremini, or button mushrooms, sliced
• 1 large green bell pepper, diced
• 1 1/2 cups fat free, low-sodium spaghetti sauce, such as tomato-basil
• 12 ounces potato gnocchi
• 1/4 cup sliced or chopped fresh basil, heavy stems removed, or snipped Italian or flat-leaf parsley

Details

Servings 4

Preparation

Step 1

Heat a large nonstick skillet over medium heat. Remove from the heat and lightly spray with vegetable oil spray (being careful not to spray near a gas flame). Add the chicken. Sprinkle with the garlic and Italian seasoning. Cook for 3 minutes on each side, or until nicely browned.
Stir in the mushrooms and bell peppers. Cook for 3 minutes.
Stir in the spaghetti sauce. Reduce the heat and simmer for 15 minutes, or until the chicken is no longer pink in the center, stirring frequently.
Meanwhile, prepare the gnocchi using the package directions, omitting the salt and oil.
To serve, transfer the gnocchi to plates. Place the chicken next to the gnocchi. Spoon the vegetables and sauce over both. Sprinkle with the basil.
Per serving: 328 calories, 5g fat, 94mg cholesterol, 401mg sodium, 39g carb, 2g fiber, 31g protein