Creamy Chicken And Broccoli Gnocchi Recipes

Steps:

• Preheat the oven to 180°C (350°F).
• Bring some water to the boil in a saucepan and boil the runner beans and broccoli for 2-3 minutes.
• Take them out of the water and set aside.
• In the same boiling water, cook the gnocchi for 2 minutes (or, until it floats to the top of the water). Drain.
• In the same saucepan, mix together the drained gnocchi, runner beans, broccoli, mozzarella, parmesan, cream, and pepper.
• Pour into an ovenproof dish and bake for 5 minutes at 180°C (350°F), until the cheese bubbles.
• Enjoy!

Steps:

• Bring a large pot of lightly salted water to a boil. Add rotini pasta and cook until al dente, 7 to 10 minutes. Drain, cover, and set aside until needed.
• Melt butter in a saucepan over medium-high heat, and stir in 1 tablespoon olive oil. Add 1 cup broccoli; toss and cook just until tender, about 5 minutes. Sprinkle broccoli with flour, and cook 1 minute. Stir in the chicken broth, and bring to a boil. Pour in the milk, and stir to blend. Season with salt, pepper, and chipotle pepper powder, if desired. Reduce heat to medium, and simmer mixture until sauce thickens, 8 to 10 minutes. Mix in 1 cup Cheddar cheese and stir until melted. Remove from heat.
• Heat the remaining 2 tablespoons olive oil in another large skillet over medium-high heat. Stir in the onion, ground chicken, and remaining 1 cup of broccoli. Cook and stir until chicken is evenly browned and no longer pink, about 10 minutes. Season to taste with salt and pepper. Reduce heat, and cook until liquid is reduced, about 5 minutes.
• Preheat oven broiler to High. Lightly grease 9x13 inch baking dish.
• Toss the pasta with the broccoli sauce until evenly blended. Stir in the sour cream, if desired. Stir the broccoli sauce mixture into the chicken mixture. Spoon into the prepared baking dish. Top with remaining 1 cup Cheddar cheese.
• Cook under preheated broiler until cheese melts and browns around the edges, 3 to 5 minutes.

Steps:

• Preheat oven to 450°F. Melt butter in a medium saucepan over medium-high heat. Add garlic; cook until fragrant, 30 seconds. Add flour; cook 30 seconds, then whisk in broth. Bring to a boil and cook 1 minute.
• Add Broccolini, cover, and cook 2 minutes. Uncover and add gnocchi; cook 2 minutes. Remove from heat. Stir in chicken, Gruyère, and 1/4 cup Parmigiano. Season with salt and pepper.
• Divide mixture among four 12-ounce baking dishes (or transfer to one large baking dish or ovenproof skillet). Sprinkle with remaining 1/4 cup Parmigiano. Bake until bubbly in center and golden brown on top, about 15 minutes (20 minutes if baked in one dish). Let stand at least 15 minutes before serving.

Steps:

• Cook the gnocchi according to directions on the box. Drain and set aside.
• In a large skillet, heat up some butter or olive oil and sautee onions and red bell pepper until softened. Add in the chicken pieces and allow it to brown all over. Season with salt and pepper.
• In a seperate saucepan melt the butter over medium heat and add flour until mixed well. Pour in chicken broth and half-and-half. Stir and allow it to come to a boil then reduce heat and let it simmer until its thickened.
• Pour white sauce into chicken mixture and toss in gnocchi, toss well. Serve with scallions chopped and sprinkled ontop. Goes great with salad and bread.

Steps:

• Bring a large pot of salted water to a boil.
• In the meanwhile, in a large skilled, melt the butter over medium-low heat. Add onion and garlic and cook, stirring occasionally until softened (10 minutes or less).
• Add 1 tbsp flour to the onions/garlic. Stir constantly for 2 minutes. Add the half and half and simmer, stirring constantly until slightly thickened (3 minutes). Stir in the cheese, spinach, broccoli, salt, pepper and spice. Remove from heat, cover and set aside.
• When the water is boiling, cook your gnocchi as per the directions on the package. Drain when done. Add sauce to the gnocchi and stir to coat. (You can either cook it or freeze it at this time).
• Bake in a 350 degree oven, uncovered for 20 minutes or until hot and bubbly.
• IF COOKING FROM FROZEN. . .bake uncovered 350 degrees for 40 minutes or until hot and bubbly.

Steps:

• Melt butter and add chicken, cook till done.
• Remove chicken from pan.
• add broth, broccoli, red pepper, garlic& pepper.
• Cook till tender, add chicken.
• Cook additional 2-3 minutes.
• Add cooked bowties and cook another 1-2 minutes.
• Stir in cream cheese till melted.
• Serve.

Steps:

• Heat oven to 350°F Cook pasta as per package directions, adding broccoli for the last 3 minutes.
• Meanwhile, heat large nonstick frying pan on medium-high heat. Add chicken; cook 3 minutes or until no longer pink, stirring frequently. Stir in broth; simmer 3 minutes or until chicken is done. Add cream cheese; cook and stir on low heat 1 minute or until melted. Remove from heat and stir in 1/2 cup mozzarella.
• Drain pasta and broccoli. Add to chicken mixture; mix lightly. Spoon into 8 inch square baking dish; cover.
• Bake 15 minutes or until heated through. Sprinkle with remaining cheese. Bake, uncovered, 3 minutes or until melted. Let stand 5 minutes.

Steps:

• Mix together the crème fraîche, mustard and lemon juice. Set aside. Bring a large pan of salted water to the boil. Once boiling, add the broccoli and cook for 3 mins, then tip in the gnocchi. Cook until the gnocchi begins to float to the surface, this will only take 1 min so keep an eye on them, then drain.
• Heat the oil in a large non-stick frying pan and, once hot, tip in the gnocchi, broccoli and frozen peas. Toss around in the hot oil for 1 min, then stir through the crème fraîche mixture. Season to taste. Once hot, spoon into bowls and top with the lemon zest and pine nuts.

Steps:

• Sprinkle combined garlic and parsley on both sides of all the breasts. Heat some olive oil in a large frying pan and cook chicken, uncovered, about 20 minutes or until cooked through.
• Meanwhile pour some water in a pan add a little olive oil and bring to the boil.
• While you are waiting for the water to boil, add a little oil to another saucepan, add garlic, cook, stirring, about 1 minute, Add wine to pan, to deglaze, evaporate all liquid, add lemon juice and the stock, stir.
• Pour cream in and bring to the boil. Reduce heat to a simmer, simmer uncovered, about 5 Min's until sauce thickens slightly. (If you want it thicker just add a little cornstarch I prefer a more thin sauce when it is more like a pasta dish.) Stir in oregano, keep warm over a low heat while you cook the gnocchi.
• Once the water is boiling add gnocchi and cook as per packet instructions, mine was only 3 minutes; drain.
• While gnocchi is cooking remove breasts from pan, cut chicken into slices.
• To Serve: Divide gnocchi among serving plates, top with sliced chicken, drizzle with sauce.