Fresh acorn squash cooks perfectly in the microwave in just 7 to 10 minutes. Pureed and flavored with chicken broth and sage, it makes a creamy bed for the chicken and gnocchi.
chicken and gnocchi with squash
start to finish: 20 minutes
makes: 4 servings
- 1 1-pound package shelf-stable potato gnocchi
- 1 small acorn squash, halved and seeded
- 2 tablespoons water
- 14 to 16 ounces chicken breast tenderloins
- Salt
- Ground black pepper
- 1 tablespoon canola oil
- ¾ cup chicken broth
- 1 tablespoon snipped fresh sage
- 2 tablespoons milk
- Tiny whole sage leaves (optional)
- Grated nutmeg (optional)
1 Prepare gnocchi according to package directions; drain. Cover and keep warm.
2 Meanwhile, place squash, cut sides down, in a microwave-safe baking dish; add the water. Cover with vented clear plastic wrap. Microwave on 100 percent power (high) for 7 to 10 minutes, rearranging squash once. Let stand, covered, for 5 minutes.
3 Sprinkle chicken with salt and pepper. In a large skillet heat oil over medium-high heat. Add chicken; cook for 6 to 8 minutes or until no longer pink. Remove chicken from skillet; keep warm.
4 Scrape flesh from squash into a medium bowl. Mash with a potato masher or beat with an electric mixer on low speed. Transfer mashed squash to hot skillet; stir in broth and the 1 tablespoon sage. Bring to boiling; simmer for 1 minute. Stir in milk. Spoon mashed squash into serving bowls. Top with chicken and gnocchi. If desired, top with sage leaves and sprinkle with nutmeg.
nutrition facts per serving: 366 cal., 6 g total fat (1 g sat. fat), 59 mg chol., 796 mg sodium, 50 g carb., 4 g fiber, 29 g pro.