Monday, April 15, 2013

Kale and Tomato Gnocchi with Chicken

Chicken breasts
Store bought gnocchi
2 tablespoons butter
1 tablespoon of dried sage
2 cloves of garlic
1 can diced tomatos
2 cups of fresh kale, stems removed
1/2 cup freshly grated Parmesan
salt and pepper

Cook chicken in a skillet and remove from the pan.  While the chicken cooks, boil a pot of water and add gnocchi, boil gnocchi until they float to the top, drain and reserve 1/2 cup of the starchy water.  In hot the pan the chicken was in, add the butter, garlic, sage and canned tomatoes.  Add the kale, mix and simmer for about 10 minutes, until the kale is slightly wilted.  Season with salt and pepper.  Add the gnocchi and pasta water and stir/mix for a few minutes more.  Top with the chicken breast and grated Parmesan. 


Sunday, April 14, 2013

Spinach Stuffed Chicken

Chicken breasts pounded thin
1 cup frozen spinach, thawed and drained
1 teaspoon butter
1/2 cup chopped onion
1 cup of chopped mushrooms
1 clove chopped garlic
salt and pepper

Heat a skillet with olive oil add onion, mushrooms, and garlic.  Saute for about 5-8 minutes until soft.  Add spinach, butter, salt and pepper and stir to combine.  Turn off heat.  Heat another skillet with olive oil.  Season chicken with salt and pepper, scoop a spoonful of the spinach, onion mixture onto each breast, roll, and secure with a toothpick.  Add rolled-breasts to the skillet and cook, rotating after about 5 minutes.  Cook until breasts are cooked through.  I topped it with an easy instant sauce recipe: Heat1/2 can of cream of mushroom soup mixed with 3/4 cup of chicken broth.