Monday, September 27, 2010

Creamed Chicken and Gnocchi

I found this in the Rachel Ray Magazine and it turned out to be more like a soup, but was still very good. its one of those meals that you would want to eat when you have been snowed in and just want to warm up. YUMMY!

- One 1-pound package potato gnocchi 
- 4 tbls butter 
- 1 onion, finely chopped
- 1 bell pepper, chopped
- 12 ounces skinless, boneless chicken breast, cut into thin strips
- Salt and pepper 
- 2 tablespoons flour 
- 1 cup half-and-half
- 1 cup chicken broth
- 2 scallions, chopped

Cook the gnocchi according to package directions; drain.

Meanwhile, in a large skillet, heat 2 tablespoons butter over medium-high heat. Add the onion and bell pepper and cook, stirring often, until softened, about 5 minutes. Add the chicken and cook, stirring occasionally, until just cooked through, about 5 minutes; season with salt and pepper.

In a small saucepan, melt the remaining 2 tablespoons butter over medium heat. Whisk in the flour and cook until toasted, about 3 minutes. Whisk in the half-and-half and chicken broth; bring to a boil. Lower the heat and simmer until thickened. Whisk into the chicken mixture, then stir in the gnocchi. Bring to a simmer, then season with salt and pepper and top with the scallions.

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I have to admit I am not the creator for most of these recipes! Most of these come from friends or the Foodnetwork, and other websites. I usually tweak it, but i get them from other sources. THANK YOU OTHER PEOPLE,but please... use them, circulate them, make them your own. Just make sure you give the credit to the right person, which isn't always me!