The Table: Italian Chicken and Mushroom with Dumplings…

Italian Chicken and Mushroom with Dumplings


1/4 Cup Plus 3 Tbsp. Kraft Lite House Italian Dressing, Divided

1 Lb. Boneless Skinless Chicken Breasts, Cut Into Bite Size Pieces

1 Lg. Package Of Sliced Cremini Mushrooms

1 Can (14 Oz.) Chicken Broth

1/4 Cup Flour

3 Cloves Garlic, Minced

4 Oz. (1/2 Of 8-Oz. Pkg. Cream Cheese, Cubed

2 Cups Frozen Peas And Carrots

1 Pkg. (17.5 Oz.) Refrigerated Gnocchi, Uncooked

2 Tbsp. Chopped Fresh Flat Leaf Parsley Parsley


Heat 2 Tbsp. dressing in large skillet on medium heat. Add chicken; cook and stir 4 min. or until lightly browned. (Chicken will not be done.) Spoon chicken into bowl; set aside.

Saute Mushrooms until cooked about 2-3 Minutes.

Add broth gradually to flour in small bowl, whisking constantly until well blended.

Add 1 Tbsp. of the remaining dressing to skillet.

Add garlic; cook 2 to 3 min. or until fragrant.

Add flour mixture; cook and stir 2 min. or until thickened. Add cream cheese; cook and stir 3 min. or until melted.

Add chicken, vegetables, gnocchi and remaining dressing; mix lightly. Bring to boil, stirring frequently. Cook on medium-low heat 15 min. or until chicken is done and gnocchi are tender, stirring frequently.

Remove from heat. Sprinkle with parsley

Serve with garlic toast and Tiramisu for dessert

%d bloggers like this:
search previous next tag category expand menu location phone mail time cart zoom edit close