We have a tradition of “Sunday Supper” in our family. It’s a lot of fun…usually a little “fancier” than the run-of-the-mill week night (we even drink water from wine glasses 😉). Anywho, tonight was one of my favorites!

Enjoy!

INGREDIENTS

• 2   slices bacon, cut into ½” (1-cm) pieces
• 6   boneless, skinless chicken thighs (4 oz./125 g each)
• ¼ tsp (1 mL) salt
• ⅛ tsp (0.5 mL) black pepper
• 1 tbsp (15 mL) Italian Seasoning Mix, divided
• 3   garlic cloves, pressed
• 2 cups (500 mL) 2% or whole milk
• 1 lb. (450 g) potato gnocchi
• 2 oz. (60 g) Parmesan cheese, finely grated (1 cup/250 mL)
• ½ cup (125 mL) frozen peas

DIRECTIONS

1. Heat the Enameled Cast Iron Skillet over medium-high heat for 2–3 minutes. Add the bacon and cook until crisp, 5–7 minutes, stirring occasionally. Remove the bacon with a slotted spoon and set aside.
2. Season the chicken with the salt, pepper, and 2 tsp (10 mL) of the seasoning mix. Add the chicken to the skillet and cook, 5–7 minutes per side, or until the temperature reaches 165°F (74°C). Remove the chicken from the pan and set aside.
3. Reduce the heat to medium, add the garlic, and cook until fragrant, 10–20 seconds. Add the milk, gnocchi, cheese, bacon, and remaining seasoning mix. Bring to a boil, reduce the heat to medium, and cook, stirring frequently, until the milk has reduced slightly and started to thicken, about 3 minutes.
4. Stir in the peas. Add the chicken and cook on medium-low for an additional 3–5 minutes, or until the sauce thickens slightly.

Yield:

• 6  servings

Nutrients per serving:

U.S. nutrients per serving: Calories 370, Total Fat 10 g, Saturated Fat 4 g, Cholesterol 125 mg, Sodium 770 mg, Carbohydrate 35 g, Fiber 1 g, Sugars 4 g (includes 0 g added sugar), Protein 32 g

WW: 11 Blue Points