SAUTEED CHICKEN WITH MUSHROOM GNOCCHI
I threw this one-skillet recipe together with what I had available in the fridge and my family loved it! So quick and easy! Serve with grated Parmesan cheese.
Provided by Cait
Categories Main Dish Recipes Pasta Chicken
Time 35m
Yield 4
Number Of Ingredients 12
Steps:
- Melt butter in a saucepan over medium heat. Add mushrooms and cook until soft, about 5 minutes. Add chicken, Marsala wine, onion, bouillon cube, flour, garlic salt, crushed red pepper, salt, and pepper; simmer for 10 minutes. Add gnocchi and heavy cream; simmer until chicken is no longer pink in the center and the juices run clear, about 5 minutes.
Nutrition Facts : Calories 646.7 calories, Carbohydrate 29.7 g, Cholesterol 175.1 mg, Fat 44.9 g, Fiber 2.1 g, Protein 24.6 g, SaturatedFat 27.1 g, Sodium 1152.5 mg, Sugar 3.6 g
SAUTEED GNOCCHI
Something a little different to do with your pasta. This is really easy to throw together after work, and have on the table quickly.
Provided by Barbasol
Categories European
Time 30m
Yield 2 serving(s)
Number Of Ingredients 7
Steps:
- Cook gnocchi according to directions on package; drain.
- Melt butter in sauté pan.
- Add gnocchi and minced garlic.
- Cook 3-4 minutes or until golden brown, turning constantly.
- Stir in salt and pepper during last 2 minutes.
- Toss with Romano cheese, top with parsley.
ROASTED HALIBUT OR CHICKEN, GNOCCHI WITH WALNUT SAUCE AND SAUTEED CHARD
This meal can be used around the holidays - it's easy, elegant and a meal for a casual weeknight, yet it's festive.
Provided by Rachael Ray : Food Network
Categories main-dish
Time 30m
Yield 4 servings
Number Of Ingredients 27
Steps:
- For the fish or chicken: Preheat oven to 400 degrees F with rack in mid oven and line a pan with foil then parchment. Arrange the fish or chicken on the tray and top with salt and pepper. Slather the top of the fish or chicken with Dijon mustard.
- Combine the panko with butter, parsley, thyme, OMG, zest, cheese and nutmeg. Top the fish or chicken with gently pressed thick layer of crumbs and bake until cooked through and topping golden, 12 to 15 minutes for fish and 15 to 18 minutes for chicken.
- For the walnut sauce and gnocchi: Bring a pot of water to boil.
- Toast the nuts in a small skillet over medium heat to deeply golden and fragrant, 3 to 5 minutes. Cool a bit, then transfer to a food processor.
- Trim crust, toast the bread and cool. Tear bread, add to processor with nuts, add half-and-half, garlic, cheese, rosemary, nutmeg, lemon zest, salt and white pepper and pulse; process to combine.
- Salt water and cook gnocchi until it floats, 3 to 4 minutes. Transfer to serving bowl with 1/2 cup hot pasta water, add sauce and toss to combine.
- For the greens: Heat EVOO in a large skillet over medium heat. Add the chopped chard stems and season with salt, pepper and nutmeg. Cook until they start to soften, about 3 minutes, then add the garlic and chopped leaves. Toss to cook until leaves wilt, 2 to 3 minutes. Finish with a squeeze of lemon juice and sprinkle of salt.
- Serve the fish or chicken on or next to the greens with gnocchi alongside or as a primi (first course) or side dish in small bowl.
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