1boneless skinless chicken thighcut in 1 inch THIN strips
2tablespoonsextra virgin olive oil
28ouncesfat-free chicken broth
1teaspoondried parsley flakes
2cupshalf and halfcan use fat free half and half
2cupsfresh spinachcut into thin strips
5leavesfresh basilfinely chopped
1cupfresh grated Parmesan cheese
1cupfresh diced tomato, for garnish
In a large stockpot, place extra virgin olive oil, then add onion and chicken, and sauté. Once cooked through, add garlic and stir through. Add butter and flour, stirring until combined and lightly brown.
Stir in two cans of chicken broth, making sure you scrape the browned bottom of the pan to let in the entire flavor. Add gnocchi and parsley and let simmer for a few minutes to cook gnocchi through. Add half and half, spinach, and fresh basil.
Add about one cup of fresh grated Parmesan cheese at the very end before serving. Garnish with diced tomato and enjoy with good crusty bread!