Makes: 4 servings
Time: 20 Minutes
3 tablespoons olive oil, divided
1 pound boneless, skinless chicken thighs (4 thighs), cut into 1-in. pieces
1 12-oz. pkg. cubed (3/4-in.) butternut squash (2 1/2 cups)
1 8-oz. pkg. sliced cremini mushrooms (2 1/2 cups)
1 small yellow onion, chopped (1 1/4 cups)
2 garlic cloves, chopped (2 tsp.)
2 tablespoons water
12 ounces potato gnocchi (from 1 16-oz. pkg.)
1 cup low-sodium chicken broth
2 teaspoon chopped fresh sage
4 ounces baby spinach, roughly chopped (3 cups)
2 tablespoons refrigerated prepared pesto
2 teaspoons white wine vinegar
3/4 ounces Parmesan cheese, finely grated (about 1/4 cup)
Heat 1 tablespoon of the oil in a large skillet over medium-high. Add chicken; cook, stirring occasionally, until browned and cooked through, about 6 minutes. Transfer to a large bowl.
Heat 1 tablespoon of the oil in skillet over medium-high. Add squash, mushrooms, onion, and garlic; cook, stirring occasionally, until just tender, 10 to 12 minutes. Add water, if needed, 1 tablespoon at a time, and stir to loosen browned bits from bottom of skillet. Transfer squash mixture to bowl with chicken.
Heat remaining 1 tablespoon oil in skillet over medium-high. Add gnocchi and cook, stirring occasionally, until lightly browned, about 1 minute. Stir in broth, sage, and chicken mixture. Cover and reduce heat to medium. Cook until gnocchi is tender and most of liquid is absorbed, about 4 minutes. Stir in spinach, pesto, and vinegar; cook, stirring often, until spinach is wilted, about 1 minute. Sprinkle servings evenly with cheese.
Image: Christopher Testani
MR. PORTER AND MS. CHARLES CULINARY CRAVINGS
Cooking is like love. It should be entered into with abandon or not at all. But, it takes two to tango so stay tuned to see who will master the steam oven first, or whether Mr. Porter or Ms. Charles comes up with the best new recipes.
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