Ingredients
- 2 tablespoons olive oil, divided
- 24 ounces skinless, boneless chicken thighs, cut into 1-in. pieces (4 thighs)
- 3 cups cubed peeled butternut squash (1/2 inch)
- 1/2 cup chopped yellow onion
- 12 ounces gnocchi (1 package)
- 3/4 cup chicken stock (low sodium)
- 2 tablespoons prepared refrigerated pesto
- 2 teaspoons chopped fresh sage
- 1/2 teaspoon chopped garlic
- 5 ounces baby spinach, chopped
- 1 ounce Parmesan cheese, grated (about 1/4 cup)
How to Make
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Step 1: Heat 1 tablespoon oil in a large skillet over medium-high. Add chicken; cook 5 minutes or until browned. Place chicken in a bowl.
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Step 2: Heat remaining 1 tablespoon oil in pan over medium. Add squash and onion; cook 15 minutes. Add squash mixture to chicken. Add gnocchi to pan; cook 5 minutes. Add chicken mixture, stock, pesto, sage, garlic, and spinach to pan; cook 2 minutes. Top with cheese.
We hope you enjoy this recipe!
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