Friday, September 23, 2011

Chicken and Gnocchi with Squash

My daughter, Kelley, has started back to work after being at home for 10 months with her first baby. She requested quick and easy "new" dishes to prepare for supper. Emmie, now 1 yr old, can eat most anything, so I've set out to find recipes that she can make in around 30 minutes and will satisfy both little people as well as parents. This looked good to me, thanks to Better Homes and Gardens.

Chicken and Gnocchi with Squash

1 1-lb. pkg. shelf-stable potato gnocchi (look in your pasta section of grocery store for gnocchi)
1 small acorn squash, halved and seeded
14 to 16 oz. chicken breast tenderloins
¾ cup chicken broth
1 Tbsp. chopped fresh sage (find them packaged in produce section of grocery store)
2 Tbsp. milk
Tiny whole sage leaves
Grated nutmeg (optional)

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

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.

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.

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.

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