One Skillet Sun Dried Tomato Chicken & Gnocchi

Another WIN!  I tried this new recipe and loved it!


I found this recipe HERE.  Its a must try for sure! I don't like baking anything in the oven when it gets warm - so this spoke to me.  Easy, yummy, a sure thing here!

INGREDIENTS

• 1 Tbsp olive oil
• ½ cup sun dried tomatoes
• 1 Tbsp garlic
• 12 oz. Alessi gluten-free gnocchi
• 1 cup chicken broth
• ½ cup half and half (or heavy cream)
• Salt and pepper, to taste
• 2 cups shredded rotisserie chicken (or any other cooked chicken)
• 2 cups baby spinach leaves
• ½ cup freshly grated Asiago cheese

INSTRUCTIONS

1. In a large skillet over medium heat, drizzle olive oil and saute sun dried tomatoes and garlic until fragrant, about 3 minutes.
2. Add uncooked gnocchi, breaking apart any that are stuck together, then mix in chicken broth, half and half and season with salt and pepper. Cover and cook on medium heat for about 5 minutes, until gnocchi are cooked through and fluffy.
3. Remove cover and mix in shredded chicken and spinach leaves, cooking an additional 3 to 5 minutes until spinach is wilted.
4. Sprinkle with cheese and cook until melted, serve and enjoy!

Sun-dried tomato Fettuccine Alfredo

I made this for the first time tonight and it was all eaten up.  They all loved it!  One child even asked if we could eat it again next week. Winner winner pasta dinner.


I searched for pasta recipes on Pinterest and came across this.  It's a winner!  The recipe can be found HERE.

INGREDIENTS 16 oz fettuccine noodles 2 tablespoons oil from sundried tomatoes in oil jar 1/2 cup sundried tomato halves , drained and finely chopped 4 garlic cloves, minced 1/8-1/4 teaspoon red pepper flakes or more to taste 2 tablespoons all-purpose flour 2 cups low sodium chicken broth 1 1/2 cups milk (I use lowfat) 1 tablespoon cornstarch 1 tablespoons tomato paste 1/2 tsp EACH dried basil, dried parsley, onion pwdr, salt 1/4 tsp EACH dried oregano, pepper 2 oz. 1/3 less fat cream cheese, cubed 3/4 cup freshly grated Parmesan 1/3 cups shredded mozzarella Garnish (optional) freshly grated Parmesan fresh basil instructions Cook fettuccine in salted water according to package directions. Strain and set aside. Meanwhile, heat 2 tablespoons sundried tomato oil over medium heat in a large pan. Add sundried tomatoes, garlic and red pepper flakes and saute for one minute. Sprinkle in flour and continue to cook for 2 minutes, stirring constantly. Turn heat to low and stir in chicken broth. Whisk cornstarch with milk and add to pan along with tomato paste, basil, parsley, onion powder, oregano, salt and pepper. Bring sauce to a simmer and continue to cook and stir until sauce is thickened (but not overly thick), approximately 5 minutes. Reduce heat to low and stir in cream cheese until melted, followed by Parmesan cheese until melted. Keep heat on low until fettuccine is done cooking, then stir in mozzarella cheese until melted then fettuccine until evenly coated. Taste and season with additional salt, pepper and/or red pepper flakes to taste. Garnish with freshly grated Parmesan Cheese, and fresh basil if desired (optional).