Gnocchi with Chicken, Green Beans and Feta

This recipe is taken from the 2015 Milk Calendar. Store-bought gnocchi is a go-to pantry staple for this Greek-inspired dish. So fast and flavourful.

  • Prep: 15 min
  • Cooking: 10 min
Yields 4 Servings
gnocchi with chicken green beans and feta

Ingredients

  • 1 tbsp (15 mL) butter
  • 2 boneless, skinless chicken breasts cut into thin strips
  • 2 cloves garlic minced
  • 1 tsp (5 mL) dried oregano
  • 1/4 tsp (1 mL) salt
  • 1/4 tsp (1 mL) pepper
  • 1 1/2 cups (375 mL) 15% or 18% cream
  • 1 lb (450 g) pkg store-bought potato gnocchi
  • 2 cups (500 mL) green beans cut in half diagonally
  • 1/2 cup (125 mL) frozen peas optional
  • 3/4 cup (175 mL) Canadian Feta crumbled
  • 1/2 cup (125 mL) coarsely chopped fresh mint

Preparation

In a large skillet, melt butter over medium-high heat; sauté chicken with garlic, oregano, salt and pepper for 6 to 8 min until chicken is browned and no longer pink inside. Add cream to pan; stir to coat chicken, then turn off heat.

Meanwhile, in a large pot of boiling salted water, cook gnocchi and beans for about 2 min. Add peas and continue to cook until gnocchi starts to float, about 1 more min. Drain. Return gnocchi mixture to pot. Pour in cream mixture; set over medium heat. Cook 1 to 2 min until gnocchi is well coated. Stir in Feta and mint.

Tips

A handful of beans, cut in half, measure about 1 cup (250 mL).

Instead of green beans and peas, sauté zucchini and red pepper strips with chicken.

Instead of chicken, try shrimp.

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Nutrition

Nutritional Information

per serving
Energy: 545
Protein: 27 g
Carbohydrate: 47 g
Fat: 29 g
Fibre: 3 g
Sodium: 860 mg

Top 5 Nutrients

 
(% DV*)
Calcium: 27 % / 301 mg
Vitamin B6: 56 %
Vitamin B12: 40 %
Selenium: 40 %
Riboflavin: 38 %