Gnocchi With Sun Dried Tomatoes And Chicken Recipes
GNOCCHI WITH SUN DRIED TOMATOES AND CHICKEN
Steps:
- In a large, wide skillet, melt the butter over low heat. Add the onion and parsley and saute over medium heat until the onion turns translucent, about 10 minutes.
- Add the sun-dried tomatoes and the chicken, if using, and saute, stirring often until the chicken colors, about 2 minutes. Add the wine and keep stirring over medium heat until most of it evaporates and the chicken is cooked through, about 4 to 5 minutes more.
- Cook the gnocchi as directed above.
- Add the chicken or tomato mixture to the hot bechamel sauce and mix well. Spoon generously over the gnocchi, and serve at once.
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- Cook the gnocchi according to package directions. Drain and set aside. Drain the oil from the sun dried tomatoes jar into a small bowl. Keep this to use in the recipe.
- In a large skillet heat the butter and sun dried tomato oil over medium-high heat. Add the chicken tenders to the skillet and season with salt and pepper. Cook the chicken on both sides until no longer pink inside and lightly golden brown. Transfer the chicken to a plate and set side.
- If more oil is needed in your skillet, add additional sun dried tomato oil. Add the garlic and sun dried tomatoes to the skillet and saute for about 2 to 3 minutes until the garlic becomes aromatic and fragrant.
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- In a large skillet over medium heat, drizzle olive oil and saute sun dried tomatoes and garlic until fragrant, about 3 minutes.
- 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.
- Remove cover and mix in shredded chicken and spinach leaves, cooking an additional 3 to 5 minutes until spinach is wilted.
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