creamy chicken and gnocchi with asparagus

As I continue to incorporate more poultry into my diet, my quest for yummy recipes with chicken breasts continues. This one hit the spot. And while the original recipe came from Diabetic Living… I made some substitutions they probably wouldn’t be so happy with… But delish it was! Enjoy!

Ingredients

  • 1 cup low-sodium chicken broth (I used regular)
  • 2 tbs. all-purpose flour
  • 1 pound asparagus, trimmed and cut into 1 1/2-inch piecesasparagus
  • 2 cups whole wheat potato gnocchi
  • 1 tsp. olive oil (I didn’t use this)
  • 12 oz. skinless, boneless chicken breast halves, cut into bite-size pieces (I used super trim & fit thin sliced breasts)
  • 1/2 of an 8-oz. package reduced-fat cream cheese (I used a full package of full-fat cream cheese)
  • 1 tbs. snipped fresh oregano

tara’s tips: Ok, yes, I strayed from the majority of what made this diabetes friendly, so if anyone actually follows the recipe, let me know how it tastes. Also, I learned the hard way that I must season my meat and vegetables, so I did. Salt, pepper, and Season All on the chicken and the asparagus. I let the cream cheese sit out to soften as I was prepping. I cooked the chicken just using cooking spray, no oil in the pan. However, I did drizzle a little garlic infused olive oil over the asparagus and tossed by hand before I roasted it.

Directions

  1. Preheat over to 450. In a bowl whisk together broth, flour, 1/4 teaspoon black pepper, and 1/8 teaspoon salt.
  2. Place asparagus in a single layer on a large baking sheet; coat lightly with nonstick cooking spray. Roast 8-10 minutes or until asparagus is crisp-tender, turning once or twice. (I didn’t turn)
  3. Meanwhile, cook gnocchi in boiling water according to package directions. Drain, reserving 1/4 cup cooking water.
  4. chicken and sauceCoat an extra-large nonstick skillet with cooking spray. Heat oil in skillet over medium-high heat. Add chicken; cook and stir 5 to 6 minutes or until no longer pink and starting to brown. (I cooked it until it was done; come on, it’s chicken!)
  5. Stir broth mixture and cream cheese into chicken in skillet. Cook and stir until sauce is thickened, adding enough reserved cooking water to thicken sauce. (I didn’t add any water) Cook and stir 1 minute more. Stir in gnocchi and oregano; heat through.
  6. Divide roasted asparagus and chicken mixture among four dinner plates. If desired, sprinkle with additional oregano. (I did and added some grated parmesan cheese as well)

creamy chix and asparagus

Recipe Roundup: Cheesy Honey Mustard Chicken

unnamedMy quest to find delicious non-dry boneless, skinless chicken breast recipes continues. And I finally found one that is good enough to share. Also, with all things in the recipe department–I changed a few things. Enjoy!

Cheesy Honey Mustard Chicken
From Plain Chicken

Ingredients:
4 boneless chicken breast*
3/4 cup honey
1/2 cup Dijon mustard
1 tsp lemon juice
1/2 tsp paprika
lemon pepper to taste
4 Tbsp bacon, cooked and chopped (I used Oscar Meyer bacon bits in the yellow bag)**
1 cup shredded mozzarella cheese

(Tara’s Tips: *So I didn’t use regular chicken breasts, I used thin sliced. Everything still turned out yummy, but I think regular thick cut chicken breasts would absorb more of the marinade because it makes so much. **That note next to the bacon is NOT my note. I have no idea what a yellow bag of bacon bits is. I fried up 4 slices of bacon and then chopped them up.)

Directions:

  • Preheat oven to 375.
  • Season chicken breasts with lemon pepper.  Place in 9×13 baking dish.
  • Combine honey, mustard, lemon juice and paprika.  Pour over chicken.  Bake for 20-25 minutes.
  • Top each chicken breast with 1 Tablespoon of bacon and 1/4 cup mozzarella cheese.  Continue to bake until cheese is starting to brown (about 10 minutes).

Recipe Review: Baked Fried Chicken

unnamedA friend of mine posted this recipe on Facebook and I was intrigued. I always struggle with finding good recipes for chicken breasts. I know they’re healthy–but I don’t like white meat and I feel like they always come out dry and bland. So by all means, if you have some good chicken breast recipes, please, let me know! At any rate, I gave this one a try and it was really pretty good. It was originally called KFC Baked Fried Chicken. I don’t know if it compares to KFC, but it was tasty.

Baked Fried Chicken
Place thawed chicken breast tenderloin strips in a bowl of milk. Let soak for 20-30 min.

Mix in a Gallon Size Ziploc or Large Bowl:

  • 1/2 tsp. Salt
  • 1 T Season All
  • 3/4 tsp Pepper
  • 1 c. Flour
  • 2 tsp. Paprika

1. Preheat oven to 400 degrees. Cut 1/2 stick of butter into a few pieces and place in a 9×13 pan. Melt butter in pre-heated oven.

2. Spread melted butter around the bottom of the pan. Lightly spray the pan, if needed, to make sure that there are no dry spots.

3. Shake excess milk off of chicken and completely coat each piece with the seasoning mix. You can either shake the chicken in the bag, until coated, or dip each piece in the bowl until coated.

4. Place each piece of chicken in the pan.

5. Cook for 20 min. Turn each piece of chicken and continue cooking for 20 more minutes, or until cooked through.

Enjoy!

Tip: I used skim milk and found the chicken to be a little dry, but not a deal breaker. A friend of mine suggested buttermilk next time. And I used chicken breasts and not the strips.