Description
This dish was born out of one those days when grocery shopping day was overdue and we had little in the house that i thought i could pull together as a meal. We had part of a left over store bought rotisserie chicken in the fridge along with odds and ends of veggies that had made it to the end of the week. So, i played it by ear and we ended up really enjoying the results. You could very easily leave out the chicken and make this a vegetarian dish.
Ingredients
- Leeks
- Carrot
- Canola Oil
- Cooked Boneless Skinless Chicken Breasts
- Garlic Powder
- Dried Parsley
- 98% Fat-free Condensed Mushroom Soup
- Gnocchi
- Reduced-fat Cheddar Cheese
Instructions
- Put a pot of water on to boil for the gnocchi when it is time and preheat your broiler / grill
- Heat a nonstick pan and add the oil
- Put the leeks and carrots in with the oil and cook over a medium heat, stirring frequently, for about five minutes or until the leeks have softened
- By this time your water should be boiling
- So, put the gnocchi in the water and cook according to package instructions
- The brand i use only takes two minutes
- Meanwhile, add the cooked chicken to the pan with the leeks and carrots and just stir through
- Add the can of mushroom soup to the pan along with the garlic powder and parsley and stir to combine
- Add the cooked and drained gnocchi and softly stir so the that gnocchi is coated in the other ingredients
- Transfer to an oven proof dish
- Sprinkle with the cheese and put under the broiler / grill until the cheese is melted and bubbly
- Serve with a salad or green veggies