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Potato Gnocchi, Chicken and Asparagus in a Creamy Dill Sauce

After my disastrous attempt at making gnocchi recently, I just had to redeem myself.  I think I pulled it off. 






I don't mean to brag or anything, but  this was absolutely amazing! I was expecting the gnocchi to be the star of this meal, but it was actually the creamy dill sauce that really made this one a superstar.  I used  light cream cheese instead of heavy cream and it was as rich and decadent as any cream sauce could ever hope to be. The dill and lemon  brighten it up and keep it from being too heavy- tasting. This sauce would also be great  with tortellini, penne or fettuccine in place of the gnocchi. Or, try salmon,shrimp or scallops instead of the chicken.

Potato Gnocchi, Chicken and Asparagus in a Creamy Dill Sauce
( serves 2- 4 people)

1 large boneless chicken breast, sliced into bite-sized pieces
8 to 12 spears asparagus, trimmed and sliced in 1/2 inch pieces on an angle
2 cloves garlic, minced
2 scallions, sliced thinly
4 oz light cream cheese
juice and zest of one lemon
chopped fresh dill to taste
1 cup dry white wine
1/2 cup chicken stock
salt and fresh black pepper
cooked gnocchi, tortellini, penne or fettuccine

Pat chicken dry with a paper towel. Season with salt and pepper. Heat a little olive oil over medium heat. Add asparagus to pan. Saute for one minute. Add garlic and scallion to pan. Saute until asparagus is just tender-crisp. Remove from pan. Wipe out pan and add a little olive oil. Add chicken and saute until golden brown and cooked through. Remove from pan. Add wine, chicken stock and lemon juice and zest to pan and let boil for a couple of minutes until reduced slightly. Remove and pulse with an immersion blender with cream cheese. Add back to pan. Add asparagus mixture and chicken back to pan. Heat for a few minutes. Add cooked pasta or gnocchi. Season with salt, pepper and fresh dill to taste.



Tags: Gnocchi, Pasta, Chicken, Main

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