Gnocchi With Chicken, Pesto And Fresh Mozzarella

Ingredients

• Servings: 4
• 1 tablespoon olive oil
• 1 skinless, boneless chicken breast half - cut into 1 1/2-inch cubes
• salt and ground black pepper to taste
• 2 tablespoons chicken broth
• 1 (8 ounce) jar prepared pesto
• 1 (12 ounce) package potato gnocchi
• 4 ounces small fresh mozzarella balls

Recipe

Preparation Time: 10 mins Cook Time: 25 mins Ready Time: 35 mins


• heat olive oil in a saucepan. season chicken pieces with salt and pepper; cook and stir in the hot oil until no longer pink in the middle, 7 to 10 minutes. remove chicken to a bowl using a slotted spoon, retaining drippings in the pan.
• pour chicken broth into the saucepan. bring broth to a boil while scraping the browned bits of food off of the bottom of the pan with a wooden spoon; continue cooking until the broth reduces in volume by about half, 7 to 10 minutes. return cooked chicken to the saucepan. stir pesto through the chicken mixture; remove from heat.
• bring a large pot of lightly salted water to a rolling boil. cook gnocchi at a boil until they float to the top, about 3 minutes. remove gnocchi from the water to a large bowl using a slotted spoon, retaining water in the pot.
• place the saucepan with the chicken and pesto over the boiling water; cook and stir over the boiling water until warmed completely, about 5 minutes. pour chicken and pesto mixture over the gnocchi; add mozzarella and stir until evenly mixed.

Gnocchi With Chicken, Pesto And Fresh Mozzarella

Ingredients

• Servings: 4
• 1 tablespoon olive oil
• 1 skinless, boneless chicken breast half - cut into 1 1/2-inch cubes
• salt and ground black pepper to taste
• 2 tablespoons chicken broth
• 1 (8 ounce) jar prepared pesto
• 1 (12 ounce) package potato gnocchi
• 4 ounces small fresh mozzarella balls

Recipe

Preparation Time: 10 mins Cook Time: 25 mins Ready Time: 35 mins


• heat olive oil in a saucepan. season chicken pieces with salt and pepper; cook and stir in the hot oil until no longer pink in the middle, 7 to 10 minutes. remove chicken to a bowl using a slotted spoon, retaining drippings in the pan.
• pour chicken broth into the saucepan. bring broth to a boil while scraping the browned bits of food off of the bottom of the pan with a wooden spoon; continue cooking until the broth reduces in volume by about half, 7 to 10 minutes. return cooked chicken to the saucepan. stir pesto through the chicken mixture; remove from heat.
• bring a large pot of lightly salted water to a rolling boil. cook gnocchi at a boil until they float to the top, about 3 minutes. remove gnocchi from the water to a large bowl using a slotted spoon, retaining water in the pot.
• place the saucepan with the chicken and pesto over the boiling water; cook and stir over the boiling water until warmed completely, about 5 minutes. pour chicken and pesto mixture over the gnocchi; add mozzarella and stir until evenly mixed.

Gnocchi With Chicken, Pesto And Fresh Mozzarella

Ingredients

• Servings: 4
• 1 tablespoon olive oil
• 1 skinless, boneless chicken breast half - cut into 1 1/2-inch cubes
• salt and ground black pepper to taste
• 2 tablespoons chicken broth
• 1 (8 ounce) jar prepared pesto
• 1 (12 ounce) package potato gnocchi
• 4 ounces small fresh mozzarella balls

Recipe

Preparation Time: 10 mins Cook Time: 25 mins Ready Time: 35 mins


• heat olive oil in a saucepan. season chicken pieces with salt and pepper; cook and stir in the hot oil until no longer pink in the middle, 7 to 10 minutes. remove chicken to a bowl using a slotted spoon, retaining drippings in the pan.
• pour chicken broth into the saucepan. bring broth to a boil while scraping the browned bits of food off of the bottom of the pan with a wooden spoon; continue cooking until the broth reduces in volume by about half, 7 to 10 minutes. return cooked chicken to the saucepan. stir pesto through the chicken mixture; remove from heat.
• bring a large pot of lightly salted water to a rolling boil. cook gnocchi at a boil until they float to the top, about 3 minutes. remove gnocchi from the water to a large bowl using a slotted spoon, retaining water in the pot.
• place the saucepan with the chicken and pesto over the boiling water; cook and stir over the boiling water until warmed completely, about 5 minutes. pour chicken and pesto mixture over the gnocchi; add mozzarella and stir until evenly mixed.

Gnocchi With Chicken, Pesto And Fresh Mozzarella

Ingredients

• Servings: 4
• 1 tablespoon olive oil
• 1 skinless, boneless chicken breast half - cut into 1 1/2-inch cubes
• salt and ground black pepper to taste
• 2 tablespoons chicken broth
• 1 (8 ounce) jar prepared pesto
• 1 (12 ounce) package potato gnocchi
• 4 ounces small fresh mozzarella balls

Recipe

Preparation Time: 10 mins Cook Time: 25 mins Ready Time: 35 mins


• heat olive oil in a saucepan. season chicken pieces with salt and pepper; cook and stir in the hot oil until no longer pink in the middle, 7 to 10 minutes. remove chicken to a bowl using a slotted spoon, retaining drippings in the pan.
• pour chicken broth into the saucepan. bring broth to a boil while scraping the browned bits of food off of the bottom of the pan with a wooden spoon; continue cooking until the broth reduces in volume by about half, 7 to 10 minutes. return cooked chicken to the saucepan. stir pesto through the chicken mixture; remove from heat.
• bring a large pot of lightly salted water to a rolling boil. cook gnocchi at a boil until they float to the top, about 3 minutes. remove gnocchi from the water to a large bowl using a slotted spoon, retaining water in the pot.
• place the saucepan with the chicken and pesto over the boiling water; cook and stir over the boiling water until warmed completely, about 5 minutes. pour chicken and pesto mixture over the gnocchi; add mozzarella and stir until evenly mixed.

chuck's favorite mac and cheese

Ingredients

• Servings: 6
• 1 (8 ounce) package elbow macaroni
• 1 (8 ounce) package shredded sharp cheddar cheese
• 1 (12 ounce) container small curd cottage cheese
• 1 (8 ounce) container sour cream
• 1/4 cup grated parmesan cheese
• salt and pepper to taste
• 1 cup dry bread crumbs
• 1/4 cup butter, melted

Recipe

Preparation Time: 10 mins Cook Time: 45 mins Ready Time: 55 mins


• preheat oven to 350 degrees f (175 degrees c). bring a large pot of lightly salted water to a boil, add pasta, and cook until done; drain.
• in 9x13 inch baking dish, stir together macaroni, shredded cheddar cheese, cottage cheese, sour cream, parmesan cheese, salt and pepper. in a small bowl, mix together bread crumbs and melted butter. sprinkle topping over macaroni mixture.
• bake 30 to 35 minutes, or until top is golden.

Gnocchi With Chicken, Pesto And Fresh Mozzarella

Ingredients

• Servings: 4
• 1 tablespoon olive oil
• 1 skinless, boneless chicken breast half - cut into 1 1/2-inch cubes
• salt and ground black pepper to taste
• 2 tablespoons chicken broth
• 1 (8 ounce) jar prepared pesto
• 1 (12 ounce) package potato gnocchi
• 4 ounces small fresh mozzarella balls

Recipe

Preparation Time: 10 mins Cook Time: 25 mins Ready Time: 35 mins


• heat olive oil in a saucepan. season chicken pieces with salt and pepper; cook and stir in the hot oil until no longer pink in the middle, 7 to 10 minutes. remove chicken to a bowl using a slotted spoon, retaining drippings in the pan.
• pour chicken broth into the saucepan. bring broth to a boil while scraping the browned bits of food off of the bottom of the pan with a wooden spoon; continue cooking until the broth reduces in volume by about half, 7 to 10 minutes. return cooked chicken to the saucepan. stir pesto through the chicken mixture; remove from heat.
• bring a large pot of lightly salted water to a rolling boil. cook gnocchi at a boil until they float to the top, about 3 minutes. remove gnocchi from the water to a large bowl using a slotted spoon, retaining water in the pot.
• place the saucepan with the chicken and pesto over the boiling water; cook and stir over the boiling water until warmed completely, about 5 minutes. pour chicken and pesto mixture over the gnocchi; add mozzarella and stir until evenly mixed.

Gnocchi With Chicken, Pesto And Fresh Mozzarella

Ingredients

• Servings: 4
• 1 tablespoon olive oil
• 1 skinless, boneless chicken breast half - cut into 1 1/2-inch cubes
• salt and ground black pepper to taste
• 2 tablespoons chicken broth
• 1 (8 ounce) jar prepared pesto
• 1 (12 ounce) package potato gnocchi
• 4 ounces small fresh mozzarella balls

Recipe

Preparation Time: 10 mins Cook Time: 25 mins Ready Time: 35 mins


• heat olive oil in a saucepan. season chicken pieces with salt and pepper; cook and stir in the hot oil until no longer pink in the middle, 7 to 10 minutes. remove chicken to a bowl using a slotted spoon, retaining drippings in the pan.
• pour chicken broth into the saucepan. bring broth to a boil while scraping the browned bits of food off of the bottom of the pan with a wooden spoon; continue cooking until the broth reduces in volume by about half, 7 to 10 minutes. return cooked chicken to the saucepan. stir pesto through the chicken mixture; remove from heat.
• bring a large pot of lightly salted water to a rolling boil. cook gnocchi at a boil until they float to the top, about 3 minutes. remove gnocchi from the water to a large bowl using a slotted spoon, retaining water in the pot.
• place the saucepan with the chicken and pesto over the boiling water; cook and stir over the boiling water until warmed completely, about 5 minutes. pour chicken and pesto mixture over the gnocchi; add mozzarella and stir until evenly mixed.