1 small finely diced onion
1 boneless skinless chicken thigh cut in 1 inch THIN strips
1 tsp garlic
2 tablespoons EVOO
1/2 stick butter
1 tablespoon flour
2 cans fat free chicken broth
1 teaspoon dried parsley flakes
fresh ground pepper
ground sea salt (Also McCormick)
1-2 cups store bought gnocchi
2 cups fat free half and half
2 cups fresh spinach cut into thin strips
5 or 6 leaves of fresh basil, finely chopped
1 cup fresh grated parmesan cheese
1 cup fresh diced tomato, for garnish
1-In large stock pot place EVOO, add onion and chicken and sauté.
2-Once cooked through add garlic and stir through.
3-Add butter and flour, stirring until combined and lightly brown.
4-Stir in 2 cans of chicken broth, taking care to scrape the browned bottom of the pan to let in all that flavor.
5-Add gnocchi and parsley and let simmer for a few minutes to cook gnocchi through.
6-Add half and half, spinach, and fresh basil.
7-Add about 1 cup of fresh grated parmesan cheese at the very end before serving.
