Chicken and Italian Dumplings

[mos]

Chicken and Italian Dumplings

1/4 cup plus 3 tbs of Italian dressing, divided
1 lb boneless skinless chicken breasts, cut into bite-size pieces
14-oz can fat-free reduced-sodium chicken broth
1/4 cup flour
3 cloves garlic, minced
1/2 of 8-oz pkg cream cheese, cubed
2 cups frozen peas and carrots
17.5-oz refrigerated gnocchi, uncooked
2 tbs chopped fresh parsley

Heat 2 tbs dressing in large skillet on medium heat. Add chicken. Cook and stir 4 min or until lightly browned. Spoon chicken into bowl. Set aside.
Add broth gradually to flour in small bowl, whisking constantly until well blended. Add 1 tbs of the remaining dressing to skillet. Add garlic. Cook 2 to 3 min or until fragrant. Add flour mixture. Cook and stir 2 min or until thickened.
Add cream cheese. Cook and stir 3 min or until melted. Add chicken, vegetables, gnocchi and remaining dressing. Mix lightly. Bring to boil, stirring frequently.
Cook on medium-low heat 15 min or until chicken is done and gnocchi are tender, stirring frequently. Remove from heat. Sprinkle with parsley. Serves 6

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