Recipe Roulette: Creamed Chicken with Gnocchi Dumplings

This week's Recipe Roulette meal comes from Rachael Ray. I picked it because Joe and I have both been sick and eating lots of chicken noodle soup. I thought this might be a good spin on the ultimate get-well-soon meal. While it was good, it was not quite as good as I'd expected; I think my sauce turned out a bit too thick.

One 1-pound package of potato gnocchi
4 tablespoons butter
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

1. Cook the gnocchi according to package directions; drain.

2. 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 and cook, stirring occasionally, until just cooked through, about 5 minutes; season with salt and pepper.

3. 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 into the chicken mixture, then stir in the gnocchi. Bring to a simmer, then season with salt and pepper and top with the scallions.

Nichole enjoyed the recipe very much. Read her review here.