Prep Time:15 mins
Cook Time:30 mins
Total Time:45 mins

Nutrition Facts (per serving)


Nutrition Facts

Calories 2856

% Daily Value *
Total Fat 119g152%
Saturated Fat 61g307%
Cholesterol 776mg259%
Sodium 1967mg86%
Total Carbohydrate 259g94%
Dietary Fiber 30g108%
Total Sugars 32g
Protein 193g385%
Vitamin C 346mg385%
Calcium 564mg43%
Iron 22mg123%
Potassium 5108mg109%

The daily percentage is based on a 2000-calorie diet. Your daily dose can be higher or lower depending on your caloric needs.

** Nutritional information is missing from all ingredients. Ratings are based on available nutritional data.

(-) If you are following a restrictive diet, please consult your doctor or registered dietitian before making this diet for your own consumption.



  1. 1 teaspoon butter
  2. 2 teaspoons olive oil
  3. 2 (eight ounce) skinless, boneless chook breasts
  4. 1 teaspoon Italian seasoning
  5. salt and freshly floor black pepper to taste


  1. 2 teaspoons butter
  2. 1 pound gnocchi


  1. 2 cups bite-sized broccoli florets
  2. 1 zucchini, sliced into thin ribbons
  3. 1 yellow squash, reduce into half moons
  4. half of cup quartered mushrooms
  5. 1/4 teaspoon Italian seasoning
  6. 2 cloves garlic, minced
  7. 1/4 cup diced crimson bell pepper

Cream Sauce

  1. 2 teaspoons butter
  2. 2 tablespoons minced shallot (approximately 1 shallot)
  3. 1 cup bird broth
  4. three/4 cup 1/2-and-half
  5. 1/4 cup heavy cream
  6. 2 tablespoons all-motive flour
  7. 1 tablespoon lemon juice, or extra to flavor


Heat oil and butter in a heavy skillet over medium warmth. Slice hen breasts in half of horizontally to create skinny breasts. Sprinkle with seasonings.

Place fowl inside the skillet and cook till golden brown on every aspect, approximately four mins. Remove hen to a plate and hold warm.

In the equal skillet, melt butter. Add gnocchi and season with salt and pepper. Cook until gnocchi is golden, 6 to 7 minutes. Remove gnocchi to a bowl.

Add broccoli, zucchini, squash, mushrooms, and bell pepper and season with Italian seasoning. Saute until vegetables are crisp and tender, 5 to 7 minutes, relying at the thickness of the vegetables. Add minced garlic during the last 45 seconds; fast saute till aromatic. Remove veggies to the same bowl with gnocchi.

Melt 2 teaspoons butter in the equal skillet; and cook shallot till softened and fragrant, approximately three minutes. Pour in bird broth, half of-and-1/2, and heavy cream. Whisk in flour, and cook, whisking to save you lumps, until thickened, about three mins. Squeeze in lemon juice to flavor.

Combine gnocchi and vegetables with cream sauce, and top with cooked bird.