1 pound refrigerated potato gnocchi
24 oz. chicken breasts, no skin or boned
9 oz fresh spinach
1 pound jar Classico Creamy Alfredo four cheese sauce
2 clove(s) garlic
1/2 cup(s) grated Parmesan cheese
2 tbsp olive oil
Bring water to a boil for gnocchi. Chop chicken up in large bite size pieces and set aside. Put olive oil in wok on medium. Chop garlic and add to heated oil. Once garlic is browned add chicken and cover. At this point the water should be boiling. Add gnocchi and lower heat to medium. Stir chicken and add the spinach to the wok. Cover and let steam for 3 minutes. Spread the spinach and chicken to the outer edges and add the Four Cheese Alfredo sauce to the center. Let simmer on Medium heat for 1 minute. Now add the gnocchi to the wok and stir. You are ready to serve.
Hint on how you can tell if the Gnocchi's are cooked: A sure way to tell if the Gnocchi's are cooked just right is when they float in the boiling water they are done.
Hint to save time: I do not strain the gnocchi. I use a large spoon with holes and take it right out of the boiling water into the main dish.
Points: 15 per serving