Chickengnocchiveroneseolivegarden Recipes

Steps:

• Saute the onion, celery, garlic, carrot in oil over medium heat until onion is translucent.
• Add chicken, chicken stock, half and half, salt and pepper, thyme. Heat to boiling, then add gnocchi. Gently boil for 4 minutes, then turn down to a simmer for 10 minutes.
• Add spinach and cook for another 1-2 minutes until spinach is wilted.
• (Heat to boiling and add cornstarch dissolved in 1-2 Tbsp water at this point if you want a thicker soup.).
• Ladle into bowls and serve!

Steps:

• PROCEDURES:.
• NOTE: You may make your own gnocchi by following the steps below, or you may purchase them already made.
• GNOCCHI:.
• WASH potatoes and place in water. Cook potaoes until soft (cook time will depend on size of potatoes). Remove potatoes from water and cool in refrigerator.
• PEEL cooled potatoes and push them through a fine grater (rice grater) until mashed; do not over-mash potatoes or they will get tough.
• COMBINE potatoes, flour and eggs in a mixing bowl. Mix well until dough does not stick to hands (add small amounts of flour at a time if needed).
• DIVIDE dough into 4 sections. Roll out each section into a long rope. Cut each rope into 1/2-inch pieces. Push fork tines on each piece for the classic gnocchi appearance.
• BRING water to a boil in a sauce pot. Drop in gnocchi and cook until the float.
• CHICKEN & SAUCE:.
• COMBINE garlic, lemon juice, rosemary and chicken slices in a mixing bowl. Let marinate for at least 2 hours.
• COMBINE Parmesan cheese, ricotta cheese and heavy cream in a mixing bowl and set aside.
• HEAT saute pan on medium-high heat. Add extra-virgin olive oil, onions, bell peppers, and zucchini. Saute until onions are translucent (do not brown).
• ADD marinated chicken slices and cook until slices are brown on all sides and internal temperature is 165°F Reduce heat and add to pan with chicken, vegetables and sauce. Stir to coat gnocchi with sauce.
• SERVE gnocchi topped with extra Parmesan cheese.

Steps:

• Position a rack in the upper third of the oven and preheat to 425 degrees F. Heat the olive oil in a deep ovenproof skillet over medium-high heat. Add the mushrooms, season with salt and pepper and cook, stirring occasionally, until lightly browned, about 4 minutes. Transfer to a plate and wipe out the skillet.
• Melt the butter in the skillet over medium heat; add the flour and cook, whisking, 3 minutes. Whisk in the milk and chicken broth until smooth; simmer, whisking constantly, until slightly thickened, about 5 minutes. Whisk in 1/2 teaspoon salt and the nutmeg.
• Add the chicken, mushrooms, gnocchi and spinach to the sauce and stir until coated and the spinach wilts. Sprinkle with the parmesan, transfer the skillet to the oven and bake until bubbling, about 20 minutes. Turn on the broiler; broil until lightly browned on top, about 3 more minutes.

Steps:

• Gnocchi.
• WASH potatoes and place in water. Cook potatoes until soft (cook time will depend on size of potatoes). Remove potatoes from water and cool in refrigerator.
• PEEL cooled potatoes and push them through a fine grater (rice grater) until mashed; do not over-mash potatoes or they will get tough.
• COMBINE potatoes, flour and eggs in a mixing bowl. Mix well until dough does not stick to hands (add small amounts of flour at a time if needed).
• DIVIDE dough into 4 sections. Roll out each section into a long rope. Cut each rope into ½" pieces. Push fork tines on each piece for the classic gnocchi appearance.
• BRING water to a boil in a sauce pot. Drop in gnocchi and cook until they float.
• Chicken & Sauce.
• COMBINE garlic, lemon juice, rosemary and chicken slices in a mixing bowl. Let marinate for at least 2 hours.
• COMBINE Parmesan cheese, ricotta cheese and heavy cream in a mixing bowl and set aside.
• HEAT sauté pan on medium high. Add extra virgin olive oil, onions, bell peppers, and zucchini. Saute until onions are translucent (do not brown).
• ADD marinated chicken slices and cook until slices are brown on all sides and internal temperature is 165°F Reduce heat and add sauce mixture. Bring to a simmer.
• DRAIN cooked gnocchi and add to pan with chicken, vegetables and sauce. Stir to coat gnocchi with sauce.
• SERVE gnocchi topped with extra Parmesan cheese.

Steps:

• Preheat the oven to 425 degrees F. Season the chicken generously with salt and pepper and sprinkle with 1 teaspoon thyme and the paprika. Melt 1 tablespoon butter in a large nonstick skillet over medium-high heat. Add the chicken and cook until browned, 2 to 3 minutes per side. Transfer to a baking sheet and roast until no longer pink in the middle, 8 to 10 minutes.
• Meanwhile, melt the remaining 2 tablespoons butter in the skillet over medium-high heat. Add the onion, celery, carrot, remaining 1/4 teaspoon thyme and a pinch each of salt and pepper. Cook, stirring, until the vegetables are softened, about 5 minutes. Add the chicken broth and 3/4 cup water and bring to a boil. Stir in the gnocchi, breaking apart any that are sticking together. Cover and simmer until the gnocchi are just tender, about 5 minutes.
• Uncover the skillet and stir in the peas and heavy cream. Cook until slightly thickened, about 1 minute; season with salt and pepper. Slice the chicken and serve with the gnocchi.

Steps:

• Giardino sauce:
• Heat butter in pan and add garlic (low heat), add thyme, Chablis, crushed pepper, and lemon juice. Cook for a few minutes over medium heat.
• **Make sure that you cook long enough to reduce the acidity of the lemon juice, or when you add the cream, it will curdle.
• Add water. Mix white sauce mix with some cream so it's not lumpy and add to pan.
• Add the cream and stir until slightly thickened. Set aside.
• Saute the chicken pieces over medium heat. Set aside.
• In a large pot of salted water, cook pasta according to directions, until almost done.
• Meanwhile, saute veggies, starting with the denser veggies first (carrots, asparagus, peppers) and add the rest of the veggies and cook until done but not soggy.
• Add cooked farfalle pasta to pan and add sauce and chicken. Cook until heated through and thickened.

Steps:

• Cook gnocchi according to package directions. Meanwhile, in a large skillet, cook chicken and onion in oil over medium heat until chicken is no longer pink; drain if necessary. Stir in the spaghetti sauce, salt and oregano; cook until heated through, 5-10 minutes., Drain gnocchi; gently stir into skillet. Garnish servings with cheese if desired.

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.

Steps:

• Combine bacon and onion in a large skillet and cook over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Set aside.
• Heat oil in a pan over medium heat. Add chicken and 1/2 of the lemon juice and cook until no longer pink in the centers and juices run clear, 5 to 7 minutes per side.
• Meanwhile, mix balsamic vinegar, brown sugar, rosemary, red pepper flakes, and remaining lemon juice together in a saucepan and bring to a boil. Reduce heat to medium-low and simmer until mixture bubbles, 5 to 7 minutes. Add tomatoes with some of their juice and continue to simmer while chicken finishes cooking.
• Melt butter in a pan over medium heat. Pan-fry gnocchi in the hot butter until golden brown, 5 to 7 minutes.
• Place a steamer insert into a saucepan and fill with water to just below the bottom of the steamer. Bring water to a boil. Add spinach, cover, and steam until tender, 2 to 6 minutes.
• Place bacon and onion onto a serving plate and top with spinach, gnocchi, and chicken, in that order. Drizzle with tomato-balsamic sauce.

Steps:

• Slice chicken thinly; place into gallon size ziplock bag with soy sauce and garlic.
• Shake to coat all chicken.
• Let marinate in fridge for at least 30 minutes.
• Longer is OK.
• Heat oil in wok or large frying pan over medium-high to high heat.
• Add chicken and marinade to pan and cook thoroughly.
• Combine water, cornstarch, salt and pepper.
• Add to chicken.
• Bring to boil.
• Add vegetables.
• Heat through.
• Serve over rice.