Prep/Total Time: 25 min.
1-1/4 cups chicken stock
1 package (16 ounces) potato gnocchi
2 cups shredded cooked chicken
1 cup reduced-fat Alfredo sauce
3 tablespoons Buffalo wing sauce
1/3 cup crumbled blue cheese
1/3 cup finely chopped celery with leaves
Place stock in a large skillet. Bring to a boil; add gnocchi. Reduce heat; cook, covered, 3 minutes. Uncover pan, cook and stir until liquid is reduced to 1/2 cup, 2-3 minutes longer. Add chicken, Alfredo sauce and wing sauce; heat through. Top with blue cheese and celery.
1 cup: 504 calories, 16g fat (8g saturated fat), 113mg cholesterol, 1693mg sodium, 53g carbohydrate (2g sugars, 3g fiber), 33g protein.
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