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I don't know almost you guys but I utterly adore Olive Garden. My preserve and I could eat there all the instant, we are big food group and commonly hit any category of food activity 1-2x a week. CARBLOVERS.
I was so elysian a few geezerhood ago when I stumbled across the instruction segment of the Olive Garden website. YES IT IS THERE! For those of you who didn't pair, Olive Garden offers recipes to a accumulation of their opposite bill items and switches them up every so oft. This one has metamorphose a timed in my house as wellspring as their alfredo sauce, I normal arrive on, no brainer.
Ingredients
- 1 pound boneless skinless chicken breasts cooked and shredded
- 1 Tbs olive oil
- 4 Tbs butter
- 1/4 cup all-purpose flour
- 1 small onion chopped
- 2 garlic cloves minced
- 6 cups chicken broth
- 2 cups milk
- 1 cup carrots shredded
- 2 tsp parsley flakes
- Salt and pepper for seasoning
- 1 package 16 ounces mini potato gnocchi
- 1 cup fresh spinach chopped
Instructions
1. In large dutch oven or stock pot, melt butter and olive oil together.
2. Add your onions, carrots and garlic and cook until onions become translucent.
3. Whisk in your flour and let cook for a minute, slowly stir in your chicken broth and simmer until it starts to thicken up.
4. Meanwhile in pan cook your gnocchi according to package directions, drain and set aside.
5. Add your milk to your veggie and chicken broth mix and bring to a boil, stir in your seasonings.
6. Once at a boil reduce heat and add your gnocchi, spinach and chicken simmering until heated through and thickened.
