Ingredients
Step 1: In a large deep skillet, spray generously with cooking spray and heat over medium. Add diced onion and cook 3–4 minutes until softened; add garlic and cook 30–60 seconds, until fragrant.
Step 2: Add chicken pieces. Season lightly with salt and pepper and cook 5–7 minutes, stirring, until chicken is browned and mostly cooked through.
Step 3: Stir in sun-dried tomatoes, Italian seasoning, dried basil, and red pepper flakes. Cook 1 minute to bloom the flavors.
Step 4: Pour in chicken broth and almond milk. Stir, bring to a gentle simmer, then reduce heat to medium-low. Let it simmer 3–4 minutes.
Step 5 (make dumpling dough): While the sauce simmers, add Greek yogurt and self-rising flour to a bowl. Stir until a thick, sticky dough forms (it will be soft—perfect for drop dumplings).
Step 6: Stir cottage cheese and parmesan into the skillet until mostly melted into a creamy sauce. If using spinach, fold it in now so it begins to wilt.
Step 7 (add dumplings): Using a spoon, drop small mounds of dough all over the surface of the simmering sauce (aim for 8 dumplings so each serving gets 2). Lightly spray the tops of the dumplings with cooking spray.
Step 8: Cover the skillet with a lid and cook on low heat for 10–12 minutes, until dumplings are cooked through and fluffy and the sauce has thickened. Avoid lifting the lid too often so they steam properly.
Step 9: Taste and adjust salt, pepper, and red pepper flakes. Let sit a couple minutes to thicken slightly, then divide the skillet into 4 portions (making sure each serving gets dumplings + plenty of chicken and sauce).
My Fitness Pal: FHH Marry Me Chicken & Dumpling Skillet
8F/33C/55P 435K
