Recipe: Creamed Chicken with Gnocchi - Rahael Ray (using onion and peppers, freeze ahead)

Hi Minn Mom, This recipe fits your description except for the rice - but it looks like it would be yummy served over rice too! Happy Cooking, Betsy

CREAMED CHICKEN WITH GNOCCHI DUMPLINGS

1 (11 ounce) package potato gnocchi
4 tablespoons butter, divided use
1 onion, finely chopped
1 red bell pepper, chopped
12 ounces skinless, boneless chicken breast, cut into thin strips
Salt and pepper
2 tablespoons flour
1 cup half-and-half
1 cup chicken broth
2 scallions, chopped (for garnish)

Cook the gnocchi according to package directions; drain.

Meanwhile, in a large skillet, heat 2 tablespoons butter over medium-high heat. Add the onion and bell pepper and cook, stirring often, until softened, about 5 minutes.

Add the chicken to the skillet and cook, stirring occasionally, until just cooked through, about 5 minutes; season with salt and pepper.

In a small saucepan, melt the remaining 2 tablespoons butter over medium heat. Whisk in the flour and cook until toasted, about 3 minutes. Whisk in the half-and-half and chicken broth; bring to a boil. Lower the heat and simmer until thickened.

Whisk the sauce into the chicken mixture.* Stir in the gnocchi. Bring to a simmer, then season with salt and pepper.

Garnish with the scallions.

*TO FREEZE AHEAD:
Freeze the chicken mixture in one or more containers. Thaw in the refrigerator, then heat in a saucepan with the cooked gnocchi over medium heat.

Makes 4 servings
Adapted from source: Rachael Ray Magazine, November 2009