Chicken Lasagna Gnocchi Skillet
Recipe type: Dinner
Prep time: 
Cook time: 
Total time: 
Serves: 8 servings
  • 2lbs. boneless skinless chicken thighs, cut in bite-sized pieces
  • 8oz. bag baby spinach, diced
  • 24 oz. parmesan pasta sauce
  • 16 oz. DeLallo mini gnocchi
  • 1¼ cup low sodium organic chicken broth, divided
  • ¾ cup part skim ricotta cheese
  • 2 tsp. granulated garlic
  • 1 tsp. Italian seasoning
  • 1 tsp. Himalayan salt
  • ½ tsp. pepper
  • Optional Toppings: Parmesan cheese, fresh basil
  1. Heat large skillet over medium-high heat. Add olive oil and brush to coat the pan.
  2. Add chicken to pan and cook about 2-3 minutes per side or until each side is browned.
  3. Add ¼ cup chicken broth to the skillet, to deglaze the pan and then add spinach. You may want to add ⅓ at a time and allowing it to wilt a bit before adding more.
  4. Once the spinach has wilted (about 2 minutes), add the sauce, broth and seasoning and stir to combine.
  5. Pour in the gnocchi and set the heat to low, allowing the gnocchi to simmer for about 5-7 minutes until soft and tender and coated with sauce.
  6. Serve and enjoy!
Recipe by Words Like Honeycomb at