Tuesday, April 21, 2009

Chicken and Gnocchi with Squash

  • 1 1-lb. pkg. shelf-stable potato gnocchi
  • 1 small acorn squash, halved and seeded
  • 14 to 16 oz. chicken breast tenderloins
  • 3/4 cup chicken broth
  • 1 Tbsp. chopped fresh sage
  • 2 Tbsp. milk
  • Tiny whole sage leaves
  • Grated nutmeg (optional)

1. Prepare gnocchi according to package directions. Drain. Cover and keep warm.

2. Meanwhile, place squash, cut sides down; in a microwave-safe baking dish with 2 tablespoons water. Microcook, covered, on high (100 percent power) 7 to 10 minutes; rearrange once. Let stand, covered, 5 minutes.

3. Sprinkle chicken with salt and pepper. In large skillet cook chicken in 1 tablespoon hot oil over medium heat 6 to 8 minutes, until no longer pink. Remove; cover, keep warm.

4. Scrape flesh from squash; mash. Transfer to hot skillet; stir in broth and chopped sage. Bring to boiling; simmer 1 minute. Stir in milk. Spoon into bowls. Top with chicken and gnocchi; sprinkle sage and nutmeg. Serves 4.

From Better Homes and Gardens

Submitted by Shelli


Bluebirdy said...

WOW I am glad to find THIS site! I REALLY need help with easy, fast recipes. This lupus/CFS/Fibro and nausea has stopped me from cooking completely and I need to start again! Thanks for making the blog!

Shelli said...

Thank you! I'm glad you found it, too! These recipes have been so helpful to me. Not only can I cook most days, but if I'm having a bad day, they are easy enough for my kids to cook. So -- more healthy meals!