Chicken with Spinach Dumplings
START TO FINISH 45 minutes
SERVES 4
See Also: Creamed Spinach Bake Recipe
Ingredients:
- 2 cups packed fresh spinach, chopped
- 2 eggs, lightly beaten
- 1 cup ricotta cheese
- 3⁄4 cup all-purpose fl our
- 1⁄2 cup fi nely shredded
- Asiago cheese
- 1 tsp. lemon zest
- 1 32-oz. carton reducedsodium chicken broth
- 1 Tbsp. fresh thyme leaves
- 1⁄4 cup all-purpose fl our
- 2 cups shredded or chopped cooked chicken
See Also: Spinach and spicy Salmon Cakes Recipe
Directions:
- In a bowl combine the fi rst six ingredients (through lemon zest). (Dough will be soft.) In a Dutch oven combine broth and thyme. Bring to boiling.
- Place the 1⁄4 cup flour in a shallow dish. Use teaspoons to scoop a portion of the dough into the flour. Use your fi ngers to gently roll dough in the flour to coat, forming an oval shape. Drop the coated dough pieces into the broth, one-fourth at a time. Stir gently once or twice to keep dumplings from sticking together. Simmer 1 to 1 1⁄2 minutes or until dumplings float. Using a slotted spoon, remove dumplings from Dutch oven. Repeat with remaining dough. Return all dumplings to the Dutch oven. Stir in chicken and heat.
NUTRIRION
PER SERVING 477 cal., 21 g fat (11 g sat. fat), 201 mg chol., 842 mg sodium, 28 g carb., 1 g fi ber, 1 g sugars, 41 g pro.
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