1 Tbsp Olive Oil 1 1/2# boneless skinless Chicken breasts (approx 4) 12 oz fresh Asparagus, trimmed and cut into 1" pieces 2 lbs fresh Gnocchi 1/4 C Marsala wine (or dry Sherry) 4oz Rondele Lite Garlic and Herb Spread
Heat Olive Oil in large saute pan over medium-high heat. Sprinkle chicken with salt and pepper to taste. Add chicken and asparagus to pan. Cook until chicken is golden brown and nearly cooked through (approx 4-6 minutes per side). Remove chicken from pan and chop. Keep chicken warm. Add gnocchi to pan, and cook until they begin to brown, making sure they don't stick (approx 3 minutes). Add chicken and marsala wine, cook until gnocchi is done, approx 4 minutes. Remove from heat. Stir in cheese, and serve immediately. Makes 6-8 servings. Reheats nicely the next day.
You can also use frozen gnocchi and asparagus, just alter the cooking time as needed.