Ingredients
1-1/4 cups chicken stock1 package (16 ounces) potato gnocchi2 cups shredded cooked chicken1 cup reduced-fat Alfredo sauce3 tablespoons Buffalo wing sauce1/3 cup crumbled blue cheese1/3 cup finely chopped celery with leaves
Preparation
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.
