Description
A cozy twist on classic Chicken Scarpariello—this sheet pan version adds gnocchi for an easy, high-protein weeknight meal everyone will love.
Yield: 4servings | Serving Size: 1½ cups
Ingredients
4boneless skinless chicken thighs, cut in 1 inch pieces
4(12 oz total)sweet Italian chicken sausage, cut in 1 inch pieces
1cupred onion, sliced ¼ inch thick (from 1 small onion)
1red bell pepper, sliced ¼ inch thick strips
1 ½cupsgnocchi
1cupjarred cherry peppers, or banana pepper, sliced into rings (in brine)
¼cupcherry pepper brine
2tablespoonsextra virgin olive oil
4clovesgarlic, minced
½teaspoonItalian seasoning
1teaspoonkosher salt
Instructions
- Preheat oven to 425°F and spray a large sheet pan with oil.
- In a large bowl, combine chicken, sausage, onion, bell pepper, gnocchi, cherry peppers, pepper brine, olive oil, garlic, Italian seasoning and salt making sure everything is mixed thoroughly.
- Transfer to the prepared sheet pan and cook, abut 35 minutes, turning everything halfway.
Last Step:
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Notes
Use banana pepper rings if you don’t not like TOO much spice. Roasted peppers can also be used as a completely non-spicy alternative but I would suggest adding 1-2 TB of red wine vinegar in the place of the brine.
Nutrition
Serving: 1½ cups, Calories: 540.5kcal, Carbohydrates: 28.5g, Protein: 34.5g, Fat: 31g, Saturated Fat: 9g, Cholesterol: 138mg, Sodium: 1558.5mg, Fiber: 3g, Sugar: 6g
