Creamed Chicken with Gnocchi Dumplings

From Everyday with Rachael Ray



Ingredients:
One 1-pound package 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

Directions:
Cook the gnocchi according to package directions; drain.

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.

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.

Comments:
Hmm, mine doesn't look quite as appetizing as the picture on RR's site does. I guess the red pepper adds a little color variety and leaving it out left us with a completely white dish. Eh. The flavors in the dish speak for themselves, even without the pepper. Very good. Could probably make less of the "cream" stuff and be ok.