Creamy Sun-Dried Tomato Chicken Gnocchi

Creamy Sun Dried Tomato Chicken Gnocchi is so deliciously yummy, full of flavor and easy to prepare. It can be made and plated on in under 30 minutes.

The relatively small amount of sun-dried tomatoes used in this recipe gives a gourmet touch and a burst of flavor.

Flavor & Advantages of Eating Sun-Dried Tomatoes

Sun-dried tomatoes have a much chewier texture and a intense sweet-tart flavor that is considerably more potent than fresh tomatoes.

Drying the tomatoes removes moisture and inhibits the growth of fungi and bacteria.

The drying process also slows down the enzyme activity without deactivating them. These factors ensure that food doesn’t spoil easily and hence, makes drying a successful food preservation technique.


Are You New To Vegetable Gardening? The Most Popular Eatable Plant In A Home Garden Are Tomato Plants.

There Are Several Types. The Question Is Indeterminate Or Determinate Tomatoes – Which Is Right For Your Garden?


The most widely know advantages to consuming tomatoes is its lycopene content.

Lycopene is an essential anti-oxidant which helps in the battle against cancerous cell formation.

Also a diet that includes tomatoes have been linked with reduced risk of obesity and the neurological disease, Alzheimer’s.

After making this recipe, learn more about “gnocchi” in this recipe article – Bacon Vegetable Alfredo Gnocchi.

Creamy Sun-Dried Tomato Chicken Gnocchi

1 pound gnocchi, cooked according to package instructions

1 tablespoon oil from jarred sun-dried tomatoes

1 tablespoon butter unsalted

1 pound chicken breasts, chopped, mouth sized bites

1/4 teaspoon salt

1/4 teaspoon black pepper

3 cloves garlic minced

7-8 ounce jar sun-dried tomatoes, drained, reserve oil

1 1/2 cups whole milk

1/2 cup heavy cream

1/2 cup Parmesan cheese

1 tablespoon cornstarch

2 tablespoon whole milk

1 tablespoon fresh parsley chopped

Cook gnocchi according to package directions. Drain and set aside. Drain the oil from the sun-dried tomatoes jar into a small bowl. Reserve oil and set drained tomatoes aside.

In a large skillet heat the butter and sun dried tomato oil over medium-high heat. Add the chicken breast chunks to the skillet and season with salt and pepper. Cook the chicken until no longer pink inside and lightly golden brown. Transfer to a plate and set side.

If more oil is needed add additional to skillet. Add the garlic and sun-dried tomatoes to the skillet and saute for about 2 to 3 minutes until the garlic becomes aromatic and fragrant.

Add milk, heavy cream and Parmesan cheese. In a small bowl whisk the cornstarch with the 2 tbsp of milk and add to skillet.

Stir everything together. Continually stirring or whisk until the sauce begins to thicken, about 1-2 minutes.

Add to skillet the cooked gnocchi, chunks of cooked chicken breast and chopped parsley, mix until well combined.

Plate and garnish with more parsley if desired.

This deliciously yummy creamy gnocchi dish is completely satisfying on its own or you can plate it with a salad (Apple Pecan and Goat Cheese Salad with Maple Apple Dressing) and roasted vegetables (Parmesan Roasted Cauliflower and Broccoli).

Try this dish using your crock pot. Crockpot Creamy Tuscan Chicken Thighs. Place everything needed into the crock pot first thing before you leave to work. And when you get home, your home will smell like your in Italy. And your plated meal will be deliciously yummy.


More Deliciously Yummy Recipes

Sweet Potato Chicken Stew with Black Beans & Corn

The earliest cultivation of sweet potatoes dates back to 750 BCE in Peru, although archeological evidence shows cultivation of the sweet potato might have begun around 2500-1850 BCE.

By the time Christopher Columbus arrived in the ‘New World’ in the late 15th century, sweet potatoes were well established as a food source in South and Central America.

Sweet potatoes are typically recognized by their copper-colored skin and vibrant orange flesh, though the hundreds of varieties grown worldwide display colors such as white, cream, yellow, reddish-purple, and deep purple.

Like this recipe using purple sweet potatoes – Lentils and Purple Sweet Potato Stew.

True to their name, sweet potatoes have a naturally sweet flavor.


Read More Here About Sweet Potatoes Powerhouse Of Nutrition – includes recipes


Sweet potatoes can be prepared as a side dish, such as mashed sweet potatoes, chopped and roasted with other vegetables, sweet potato pie or prepared as a rice, like in this recipe – Pork & Green Bean Stir-Fry with Sweet Potato Fried Rice.

This Sweet Potato Chicken Stew with Black Beans & Corn is the ultimate healthy comfort food with so much flavor.

Sweet Potato Chicken Stew with Black Beans & Corn

2 chicken breasts

Salt and pepper to taste

2 tablespoons olive oil , divided

1 yellow onion diced

2 celery stalks diced

1/2 teaspoon garlic powder

1/2 teaspoon ground cumin

1/2 teaspoon paprika (or use smoked paprika powder for spiciness)

1/2 teaspoon dried oregano

3 cups chicken broth (homemade if you can)

1 14-oz can fire-roasted diced tomatoes

1 sweet potato, peeled and chopped into 1/2 inch pieces

1 14-oz can black beans, drained and rinsed

1 14-oz can corn, drained

1/2 cup fresh cilantro, chopped

Season the chicken with salt and pepper on both sides.

In a large skillet, heat 1 tablespoon of olive oil. Place the chicken in the preheatedskillet, and allow to cook on high heat for 5 minutes each side or until nicely browned.

Move the chicken to one side of the skillet and lower the heat to medium. Add 1 more ablespoon of olive oil and the diced onion and celery. Sauté the onion and celery for about 3 minutes, or until they start to sweat.

Add the garlic powder, ground cumin, paprika, and dried oregano (1/2 teaspoon each), and season with a pinch of salt and pepper. Continue to sauté for another 3 minutes, then remove from heat. The chicken breasts will not be fully cooked yet, that’s OK!

Carefully transfer the chicken breasts, onion, and celery to a 4-5 quart soup pot. Add 3 cups of chicken stock and can of diced tomatoes (with the liquid).

Cover with a lid, bring to a boil, then reduce the heat to simmer for 10 minutes.

Use tongs to carefully remove the chicken breasts onto a large plate or cutting board. Use forks to shred the chicken.

Add the shredded chicken back to the pot. Add the diced sweet potato and drained black beans.

Stir, bring to a boil, and lower heat to low and simmer for about 10 minutes, or until the sweet potatoes are fully cooked and easily pierced with a fork.

Stir in fresh chopped cilantro and season with additional salt and pepper, if desired, and remove from heat.

Serve hot with fresh bread for dipping.


Greek Grilled Chicken

 

Grilled Greek ChickenFood magazine “Saveur” in 2010 wrote that Greece is the fountainhead of European culture. 

The mysterious Minoans were among the first residents of Greece, arriving around 2700 B.C.

Besides finding wild grapes and making wine with them, they also discovered a bitter native berry they began to cure and press, and if you guessed the olive, you guessed correctly. The olive, and its oil, became the economic foundation of their civilization (Food History Of Greece – Saveur).

Making Greek Grilled Chicken

Barbecuing food always seems to have a special flavor.

But preparation of what you’re going to barbecue is key to great tasting food.

slits cut into chicken breastsTo prepare the chicken breasts to be barbecued, cut small slits crosswise on each breast, being careful not to cut all the way through.

Doing this helps the marinade penetrate the meat, which disperses the marinaded flavor throughout the meat and not just on the surface. It also helps the chicken cook evenly.

You can do the same when Ross method chicken breasts.

Marinating meat helps it retain it juices while cooking.


Try this Roasted Chicken With Chipotle Cinnamon Orange Glaze using the same method of preparation.


Making those slits in the meat before marinading it, makes for awesome BBQ or roasted chicken.

A Greek food expert on “About Food”, expresses Greek seasoning as the “quintessential” Greek flavors, which are olive oil, lemon, garlic, and oregano (About Food).

Greek Grilled Chicken

making Greek Grilled Chicken marinade The Marinade

1/2 cup extra virgin olive oil

1 teaspoon lemon zest

1/3 cup lemon juice

1 teaspoon Greek seasoning (bought at Whole Foods Market)

1 teaspoon dried oregano

1/4 teaspoon Himalayan salt

Dash black pepper

In a glass measuring cup or an equivalent vessel, add all 7 ingredients and mix well.

marinading chicken breastsUsing 6 to 8 chicken breasts, without the skin and bones, make those slits in the meat.

In a large bowl, while layering the breasts, pour marinade over meat.

If you noted in our first image, the chicken breasts are sitting on a piece of wax paper, take it, and invert it over the chicken.

Place the bowl in the refrigerate for up to 3 hours.

Grilled Greek Chicken on the BBQHeat your BBQ grill, and place the meat on the hot grill with flame turned down.

Turn chicken about every 4 minutes. If you are using some thick chicken breasts, it will take about 25 minutes or so to cook the meat to 165 degrees internal meat temperature.

Grilled Greek ChickenPlate and serve your Greek Grilled Chicken with a side salad or vegetable. Enjoy those “quintessential” Greek flavors!!!

Enjoy our other Greek inspired recipes:

  1. Greek Marinated Chicken with Butter Leaf Lettuce Salad
  2. Greek Yougurt Dill Spread with Ham and Red Cabbage On Wasa Crisp Bread
  3. Grilled Figs and Eggplant Salad with Blackberry and Fig Dressing – (Figs and Eggplant are part of the Greek cuisine)

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Tomato Basil Chicken

Tomato Basil ChickenYou have some chicken breasts and are looking for a new idea to prepare them? Well you have arrived to the right place for a quick and easy recipe. It’s our Tomato Basil Chicken entrée. Besides being healthy with all fresh ingredients that include tomato, basil, and garlic, this recipe is reminiscent of warm weather and luscious Mediterranean summers.

According to Spice Pages by Gernot Katzer, basil is native to India, though it is not used as a culinary herb, but rather is considered sacred and use in religious rites. Besides the most common Mediterranean type basil sold in the Western world, there is also varieties from the Asian world, such as Thailand‘s sweet basil with a licorice flavor, and a lemon basil which has a distinct balm-like flavor. Katzer states there are also verities introduced to European gardeners from Africa as well (Spice Pages: Basil).

Now for our featured recipe: Tomato Basil Chicken, and here is what you will need.

Tomato Basil Chicken - ingredients

1 lb boneless chicken breast (about 2-3 medium sized pieces) with the skin on

1 teaspoon of rock salt, Himalayan or Sea salt, 1/2 teaspoon if salt is ground

½ teaspoon black pepper

2 handfuls of fresh chopped basil, about 1 1/2 cups

1 ½ -2 cups fresh diced tomato

¼ cup olive oil

½ cup grated parmesan cheese

2 cloves of garlic

Fresh chopped ingredients for Tomato Basil ChickenDice the tomatoes, and chop the garlic. Tear the basil apart by hand.

adding salt and pepper to chicken breastNext, season the chicken breasts with the salt and pepper. You may use the ground salt, but the rock salt lends a more rustic appeal to the dish.

adding chicken meat to a preheated pan with olive oilIn a preheated ceramic coated pan over medium-high heat, add olive oil and place the chicken skin side down.

adding garlic and browning the meatNext add the garlic and allow the chicken to brown on both sides, turning once.

adding tomatoes and basilOnce both sides are adequately cooked, add the tomatoes. Sauté for about 3-5 minutes until the tomatoes have softened and some of it has formed a sauce with the olive oil and garlic. Next add the basil and cook for another minute.

adding cheeseNext add the grated Parmesan cheese and remove from the heat.

plated- Tomato Basil ChickenPlate and serve. Makes 2 to 3 servings. Add a side of cooked Mediterranean vegetables or a Greek salad.

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Bacon Wrapped Garlic Lemon Stuffed Chicken Breast

Bacon Wrapped Garlic Lemon Stuffed Chicken BreastThe website Yummy, features about 136 different ways to prepare a Boneless Chicken Breast Wrap. Our featured recipe consists cutting the chicken breasts horizontally and rolling them up with a garlic lemon cream cheese filling and wrapped with a non-cured pork shoulder bacon for a rich and savory dish.

organic garlic lemon seasoningThe garlic lemon is a seasoning we purchased at the Whole Foods Market, and it was a worth while purchase as it added splendid flavor to the dish.

chopped green onionsTo move things along in the preparation of the ingredients, such as the green onions, we used kitchen shears.

The photo at the start of the post looks to mouth watering, lip smacking good to write more about stuffing a chicken breast, so let’s get to cooking.

Here is what you will need for our Bacon Wrapped Garlic Lemon Stuffed Chicken Breast

2 chicken breasts, boneless and skinless, cut horizontally

1 pound cream cheese, room temperature

3 green onions, chopped

1 tablespoon garlic lemon seasoning

12 pieces bacon, partially cooked

Several tooth picks

Heat oven to 375 degrees

green onion garlic lemon cream cheese mixPrepare chicken breast by cutting each breast horizontally into two pieces, and set aside.

In a medium mixing bowl cream the cheese and add the chopped green onions and garlic lemon seasoning. Set aside.

partially cooked pork shoulder baconIn a large ceramic coated frying pan partially cook the bacon over medium heat.  Set aside in a separate plate.

chicken breast spread with cream cheese  Spread a layer of cream cheese mixture over one side of each breast section, but not to thick. Roll chicken breast up to conceal cream cheese, and secure with toothpicks.

prepared Bacon Wrapped Garlic Lemon Stuffed Chicken Breast for bakingRap two pieces of bacon diagonally and keep in place with toothpicks. Rap one piece of bacon long ways or horizontally and keep in place with toothpicks.

Place all four bacon wrapped chicken breasts into a medium sized glass baking pan. Place pan into heated oven and bake for 30 minutes. Place under broiler for 5 minutes to crisp bacon.

Plated Bacon Wrapped Garlic Lemon Stuffed Chicken BreastPlate and serve.

Green Beans with Coconut and PecansThe side dish is a Green Bean with Coconut and Pecans. Here is what you will need.

3 cups of fresh green beans, cut into 1 inch pieces

1 tablespoon of coconut butter

1/2 cup pecan pieces

1/4 cup dried shredded coconut

Steam cut green beans. Add steamed beans and coconut butter to a serving bowl, and mix till beans are well coated with the butter. Next add dried coconut and pecans and mix in. Enjoy.

 

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Purple Sweet Potato Cashew and Chicken Salad

Purple Sweet Potato Cashew and Chicken Salad

This recipe brings together flavors for an exciting salad as a main dinner selection. It features the sweet purple potato which roasts up very tasty, along with cashews, tender baby kale, chicken breast, and an all organic balsamic dressing purchased at the Whole Foods Market. It is a non-oil dressing that is gluten free, vegan friendly, and non-dairy. The main dressing ingredients includes blackberries, figs, and aged balsamic vinegar.

Let’s get to cooking and enjoy the video.

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Basil Pesto Linguine

Basil Pesto Linguine - plated

Are you familiar with Andouille sausage, which has its origins in Brittny, France. It is a smoked meat using pork.

The sausage is used in used in Louisiana Creole culture. It is a sausage much like Mexican style chorizo as some Andouille sausage makers also use the gastrointestinal system of the pig.

Andouille is made from smoked pork, garlic, pepper, onions, wine, and seasonings.

Most Andouille is made from a Boston Butt roast. The sausage is doubled smoked, as once the casing is stuffed, it is smoked again.

Andouille is not a high fat sausage, with lots of pepper flavor, though it has a slight heat to it.

Basil Pesto Linguine

16 ounces of cooked linguine

1 lb. of chicken breasts, about 2, skinless and boneless

2 Andouille sausage links, about ½ pounds

½ cup fresh basil pesto (link here for recipe – History of Pesto Sauce)

15 cherry tomatoes (about), sliced in half to measure 1 cup

Cook linguine according to package instructions.

Meantime, slice chicken breasts horizontally 2 to 3 times, depending on thickness of the breast meat. Cut slices into 1-inch chunks, set aside.

cooking andouille sausage

Place a large frying pan over medium heat and add 2 tablespoons of avocado oil.

Next slice links down the middle and remove meat and place into pan and start moving meat around with a spatula, so meat falls apart into small chunks.

sausage, chicken meat with basil pesto

Now add chicken, and continue to cook, until both meats are cooked, and chicken is no longer pink, but oblique. Next add basil and mix in.

meats and cheery tomatoes

Now add tomatoes and cook until tomatoes skins start to wrinkle, about 5 to 7 minutes.

Basil Pesto Linguine - close up

Add cooked linguine and mix meat and pasta together.

Basil Pesto Linguine - plated

Place pasta onto a serving platter, then plate and serve.

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Orange Chicken Salad

Orange Chicken Salad

Salad usually comes before the main course. But you rather waste no time and prefer to eat the leafy greens at the same time with the main course dish. Here at Splendid Recipes and More, we feel the same way, and that’s way we have Salads as a Main Course. It is categorized rightly so, because it has leafy greens and includes a meat together on the same plate. Check out more of our Salads as a Main Course by linking here.

Making a meal in this way saves time, because you serve the salad and meat at the same time. Also Salads as a Main Course packs some protein, so you’ll leave the table feeling full.

Chicken breast in our opinion is one of the best top protein foods! 4 ounces (100 grams) of cooked chicken breast has about 23.5 grams of protein. It also contains minerals like magnesium, and potassium. Including vitamins-A, K, B-3, and B-6. It is simple to use cooked chicken breast cold for salads, and for hot meals. It is a meat that is easily digested.

Our featured recipe is Orange Chicken Salad, and here is what you will need.

1 pound large chicken breasts (about 3) skinless, boneless

1 cups orange marmalade jam

1/4 cup balsamic vinegar

2 tablespoons soy sauce

3/4 tsp. crushed red pepper, optional

16 ounces of mix greens: Spinach, Arugula, and Chard

Preheat your oven to 350 degrees.

Cut and sliced chcickne breast meat for Orange Chicken Salad

Cut chicken into 2 to 3 inch pieces, and slice each piece in half  vertically.

prepaing sauce for Orange Chicken Salad

Using a medium sauce pan over medium-high heat, add jam, vinegar, soy sauce, and crushed red pepper. Mix all ingredients together and bring to a small simmering boil.

preparing sauce and chicken breast to cook for Orange Chicken Salad

Next add sauce to a large mixing bowl, and toss in chicken pieces. Mix together until chicken is well coated. Then pour into a baking pan. Use a spatula to scrape sides of bowl, getting  every last drop of sauce. Put in heated oven for 30 minutes or until meat is done, turning meat once.

Remove, and allow to cool about 5 or 10 minutes. Spoon the sauce into a large salad bowl (the sauce is your salad dressing). Next add greens, and mix until greens are well coated.

Orange Chicken Salad close-up

Plate the leafy greens and top with cooked orange chicken. Spoon 1 or 2 teaspoons of marmalade in center. Serve and enjoy!!

 

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Oriental Chicken Wraps

Oriental Chicken Wraps

Do you want a slow, steady energy supply?  Would you like to prevent chronic disease? Eating the recommended three servings per day of this food has been shown to reduce heart disease by 28 percent, stroke by 36 percent and type II diabetes by 30 percent.

Substituting this food 3 times a day for its processed counterpart will help you manage hunger, eat less and ultimately maintain your weight.

You eat to derive energy from protein and carbohydrates you eat, right? You need to eat this food with its fiber intact as it has Manganese, and it plays a key role in the synthesis of fatty acids to receive that energy you’re looking for when you eat.

What is it, you ask with enthusiasm? It’s 100% whole wheat, and brown rice, and here is a recipe from Splendid Recipes and More that will provide you with 1 of those 3 servings per day, plus your Manganese for energy: Oriental Chicken Wraps.

Here is what you will need.

ingredients-for-Oriental-Chicken-Wraps

 

8 (7-8 inches) whole wheat tortillas

1 cup frozen string green beans

1 cup frozen mix peas and carrots

1 cup brown rice, cooked

1 lg. chicken breast, cooked and cut into small chunks

2 green onions, diced

2 cups chicken broth, no salt added

1/2 cup peanut sauce

diced-cut-chicken-breast-and-diced-green-onions-and-heating-tortillas

Dice two green onions and chop chicken breast into 1 inch pieces and set aside.  Heat oven to 300 degrees. Wrap tortillas in foil and warm for 10 minutes. Shown here in the image, we are using our counter top Nuwave oven. Cook rice according to package instructions with 1 cup of chicken broth and 1 cup water.

 

with-slotted-spoon-spoon-chicken-and-vegetables-to-large-bowl

In a small sauce pan bring 1 cup chicken broth to boiling. Add frozen vegetables and turn heat to low. Simmer 2 to 3 minutes. Just allowing vegetables to thaw out and warm up. Turn off heat and set aside. Next add chopped chicken breast to a large frying pan over medium heat. Cook chicken until no longer pink and cooked through.

Spoon the warmed vegetables to a medium boil along with the cooked chicken pieces.

 

adding-diced-green-onions

Next add cooked chicken, rice and vegetables to a large bowl.  Add green onions, and mix till well incorporated.

spread-peanut-sauce-on-warm-tortilla

Next, spread peanut sauce on one side of warm tortilla. Fold in half, roll up into a cone shape and fill with chicken mixture.

serving-a-plate-of-Oriental-Chicken-Wraps

 

Plate and serve. Serve with additional peanut sauce, if desired.

 

What Others are Saying About Chicken and Brown Rice, and Tortillas:

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Thai Chicken with Linguini

Thai Chicken with Linguini

Another Asian dish from the kitchen of Splendid Recipes and More. I actually came up with this recipe when I was out to lunch one day at the Cheesecake Factory. If I recall on their menu it said”Thai Chicken and Liguini.” They were selling a plate for about $10 or $12. In your own kitchen you can make this recipe to serve 4 to 6 plates for under $3.00 each.

Here is what you will need.

16 oz. linguini cooked

4 lbs. chicken breast

2 cups carrots, cut Julianne style

2 cups celery, cut Julianne style

2 cloves garlic, minced

4 tbsp. avocado oil

1 cup hot peanut sauce (see end of article for home-made peanut sauce)

1 cup peanuts, unsalted

 

Most Asian recipes call for vegetables cut Julianne style or on the diagonal. Vegetables cut this way take less time to cook as more surface area is exposed to the heat source. Vegetables cook faster, leaving them crunchy and most of the nutrition is not cooked out.

Here is an illustration of a very easy way to cut carrots Julianne style.

First wash your carrot. From left to right (image), cut the carrot into 1.5 to 2 inch sections. Square the carrot, by thinly slicing outer skin of carrot. Next cut squared carrot into 4 slices. Then cut each slice into match sticks (about 4 slices).

cutting carrot Julianne style

To cut your celery Julianne style is about the same. But there is no need to square the celery or remove the outer skin.

cutting celery Julianne style

Wash celery and then cut into 1.5 to 2 inch sections. Next face rounded side of celery up and slice down the middle. With each section, cut into about 4 match sticks.

Most people though do not like to contend with the stringy part of the celery. Even though the celery is cut Julianne style, you can still have strings, though much smaller. This is how I like to cut my celery, at an angle. There is no strings to contend with, using this cut.

cutting celery at an angle

Cutting the celery in this way, also exposes more surface to the heat source and cooking the celery fast, and leaving it crunchy.

Now on to preparing Thai Chicken with Linguini.

Cook the pasta according to package instructions.

Cut each chicken breast into ¼ inch chunks. In a large frying pan; heat oil. Add minced garlic and sauté. Add vegetables and sauté until tender and then add chicken and cook until pink is gone.

Pour about ½ cup of peanut sauce into pan over chicken and vegetable mixture and mix in well.  Add peanuts mix some more and add the final ½ cup peanut sauce and mix. Remove from pan and put onto a large serving dish.

close-up of Thai Chicken with Linguini

Plate and serve.

Home -made Peanut Sauce

1 13.5 oz. can unsweetened coconut milk, full fat

¼ cup red curry paste

¾ cup natural creamy peanut butter, no sugar added

½ tbsp. salt

¾ cup sugar

2 tbsp. apple cider vinegar or white vinegar

½ cup water

Mix everything into a medium sauce pan and bring to a soft boil over medium heat. Wisk while the ingredients are coming to a boil. Do this for about 4 minutes. Remove from heat and use in the recipe. Let the rest cool down, place in a jar with a tight fitting lid and refrigerate, should last about 4 months. The sauce will thicken, to loosen or make saucy again, place jar into a small pot of boiling water.

Buy your peanut butter fresh ground at your local market. This way there is no peanut or other seed oil used. These types of oils (omega-6) cause inflammation within your body.

 

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