GNOCCHI WITH CHICKEN, PESTO AND FRESH MOZZARELLA
Quick recipe that can be made with prepared gnocchi and pesto, plus chicken breast and fresh mozzarella. Very easy; so easy, I'm sure it borders on a non-recipe. You're really just combining ingredients. You can also experiment with adding other ingredients, like mushrooms or veggies. Anything that needs to be cooked can probably be added at the chicken stage. I did not add any onions or garlic, because the pesto I used already had both, but if your pesto does not, you can add those with the oil as well.
Provided by slocatelli
Categories Meat and Poultry Recipes Chicken Chicken Breast Recipes Pasta
Time 35m
Yield 4
Number Of Ingredients 7
Steps:
- Heat olive oil in a saucepan. Season chicken pieces with salt and pepper; cook and stir in the hot oil until no longer pink in the middle, 7 to 10 minutes. Remove chicken to a bowl using a slotted spoon, retaining drippings in the pan.
- Pour chicken broth into the saucepan. Bring broth to a boil while scraping the browned bits of food off of the bottom of the pan with a wooden spoon; continue cooking until the broth reduces in volume by about half, 7 to 10 minutes. Return cooked chicken to the saucepan. Stir pesto through the chicken mixture; remove from heat.
- Bring a large pot of lightly salted water to a rolling boil. Cook gnocchi at a boil until they float to the top, about 3 minutes. Remove gnocchi from the water to a large bowl using a slotted spoon, retaining water in the pot.
- Place the saucepan with the chicken and pesto over the boiling water; cook and stir over the boiling water until warmed completely, about 5 minutes. Pour chicken and pesto mixture over the gnocchi; add mozzarella and stir until evenly mixed.
Nutrition Facts : Calories 570.2 calories, Carbohydrate 20.1 g, Cholesterol 74.9 mg, Fat 44 g, Fiber 2.5 g, Protein 24.5 g, SaturatedFat 15.8 g, Sodium 652.8 mg
CHICKEN GNOCCHI PESTO SOUP
After tasting a similar soup at a restaurant, I created this quick and tasty version. The pesto adds an extra-nice Italian flavor that is often missing from other gnocchi soups. -Deanna Smith, Des Moines, Iowa t
Provided by Taste of Home
Categories Lunch
Time 25m
Yield 4 servings (1-1/2 quarts).
Number Of Ingredients 9
Steps:
- In a large saucepan, combine the first 6 ingredients; bring to a gentle boil, stirring occasionally. Stir in gnocchi and spinach; cook until gnocchi float, 3-8 minutes. Top each serving with pesto.
Nutrition Facts : Calories 586 calories, Fat 26g fat (11g saturated fat), Cholesterol 158mg cholesterol, Sodium 1650mg sodium, Carbohydrate 56g carbohydrate (3g sugars, Fiber 4g fiber), Protein 31g protein.
CHICKEN AND GNOCCHI SOUP
Provided by Food Network Kitchen
Categories main-dish
Time 20m
Yield 6 kid size servings
Number Of Ingredients 11
Steps:
- Put chicken broth, garlic, butter and sugar in a large saucepan over medium-low heat, bring it to a simmer, and cook, uncovered until the garlic is tender, about 2 minutes. Add the carrots and celery and continue to simmer until almost tender, 2 minutes. Bring to a full boil, stir in gnocchi and, cooking until the gnocchi are al dente, 2 to 3 minutes. Stir in frozen peas and chicken and turn off the heat. Season with salt -take into consideration that Parmesan cheese is salty, and a generous amount of pepper, to taste. Ladle the soup into warmed shallow bowls and shower each with freshly grated cheese.
- Cook's Note: For more adventurous eaters, stir in chopped parsley leaves or dill.
- Copyright 2005 Television Food Network, G.P. All rights reserved.
5-INGREDIENT CHICKEN PESTO SOUP
Although this soup is made with just five ingredients, the cooking technique packs the soup with flavor. You start by poaching bone-in chicken thighs in chicken broth, which amps up the flavor of the broth and leaves you with meat so tender, it practically falls off the bone. A swirl of pesto at the end delivers a cheesy, herby hit and turns the soup a vibrant green.
Provided by Food Network Kitchen
Time 50m
Yield 4 servings
Number Of Ingredients 5
Steps:
- Put the chicken in a large pot and cover with the broth. Bring to a boil over medium-high heat, reduce the heat to low and simmer for 40 minutes.
- Transfer the chicken from the pot to a cutting board. Skim the surface of the broth with a slotted spoon to remove any skin that's floated to the surface. Remove the meat from the chicken bones and shred with two forks; discard the skin. Add the meat back to the pot along with the spinach.
- Turn the heat to medium until the spinach wilts, about 1 minute. Swirl the pesto into the soup and season with salt.
CREAMY PESTO CHICKEN AND GNOCCHI
This came to me one night when I was craving gnocchi. I let it bounce around in my head for a couple of weeks before I made it. My husband swears it was definitely worth the wait. The sauce is creamy and smooth, coating the chicken and gnocchi with a wonderful pesto flavor without the oiliness of straight pesto. Try it with garlic bread or multi-grain bread and butter.
Provided by drama diva
Categories One Dish Meal
Time 30m
Yield 4 serving(s)
Number Of Ingredients 12
Steps:
- Put a pot on the stove with the chicken broth in it and heat to boiling.
- Meanwhile, in a large saute pan, saute the onion in the oil on medium heat until soft. Add the minced garlic and saute for a minute more until fragrant. Add the mushrooms and saute until lightly brown and most of their liquid is evaporated; push to the side of the pan. Add the chicken and saute, stirring often, until just cooked through. Add the soup, the pesto, and the seasonings to the pan and stir to combine everything thoroughly. Reduce heat and simmer gently until the gnocchi are ready.
- When the broth reaches a boil, carefully add the gnocchi and stir to separate. Add extra water if needed to give the gnocchi plenty of liquid. Cook until the gnocchi are done and float to the surface. Using a spider strainer, transfer the gnocchi to the saute pan. Stir gently to coat the gnocchi. If the sauce is too thick, add a little of the cooking broth and stir to combine. Serve in pasta bowls with grated parmesan and bread.
Nutrition Facts : Calories 405.3, Fat 15.2, SaturatedFat 2.9, Cholesterol 99, Sodium 1340.2, Carbohydrate 18.9, Fiber 6.4, Sugar 4.1, Protein 49.4
GNOCCHI, CHICKEN, AND PESTO
i made this up one night when I really wanted gnocchi. had almost nothing in the fridge except chicken and gnocchi, so i just bought some pesto sauce, and voila! dinner is ready!!!
Provided by Brisket in Roses
Categories One Dish Meal
Time 25m
Yield 2 serving(s)
Number Of Ingredients 6
Steps:
- Place pot of water to boil for gnocchi. Cut the chicken breasts in strips and season with salt and pepper.
- In a frying pan, add enough oil to saute the chicken breasts. Once water in pot is boiling, add gnocchi and cook until they float to the top. Remove and set aside.
- Once the chicken is cooked, add the gnocchi, parmesan cheese and pesto and mix well. (you do not want to add the gnocchi to soon because then it will just fall apart and be mushy -- not so yummy).
- Serve and enjoy.
Nutrition Facts : Calories 303.6, Fat 6.4, SaturatedFat 2.9, Cholesterol 142.7, Sodium 338.7, Carbohydrate 0.5, Sugar 0.1, Protein 57.2
KALE PESTO & CHICKEN GNOCCHI
Go green with our kale pesto and chicken gnocchi, full of nutritious ingredients. A balanced, easy dish, it's ideal for busy days and takes just 20 minutes
Provided by Liberty Mendez
Categories Dinner
Time 20m
Number Of Ingredients 13
Steps:
- Bring a medium saucepan of water to the boil and set aside a bowl of ice-cold water. Put the kale and spinach in the boiling water and cook for 2-3 mins until softened. Remove with a slotted spoon and lower into the cold water. Drain, then squeeze out the excess water.
- Tip the greens into a food processor with the garlic, lemon juice and zest, basil, pine nuts, parmesan and olive oil, then blitz until smooth. Season lightly.
- Tip the pesto into a saucepan with the chicken, peas, crème fraîche and stock, and bring to the boil. Tip in the gnocchi and cook for 3-4 mins until cooked through. Scatter over the extra basil leaves and grate over some parmesan to serve.
Nutrition Facts : Calories 417 calories, Fat 18 grams fat, SaturatedFat 6 grams saturated fat, Carbohydrate 31 grams carbohydrates, Sugar 4 grams sugar, Fiber 5 grams fiber, Protein 31 grams protein, Sodium 1.6 milligram of sodium
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