Italian Chicken & Vegetable Skillet

Happy Monday! We’ve officially made it through our first full week of 2018. We were feeling the effects of the bomb cyclone most of the weekend so I made this delicious Italian chicken and veg skillet with what I had in the fridge. Last week I was still fighting off remnants of a bad cold, so I wanted to make something packed with protein with fresh veggies but would also still feel like comfort food.

This Italian Chicken & Vegetable skillet is delish and & super simple to make. Highly recommend if you need something that reheats well for lunch, too!

(I used different colored cherry tomatoes, which created a yellow sauce versus a traditional red)

What You’ll Need

pound boneless skinless chicken breasts, cut into bite sized pieces
Tbsp. pesto
2 tsp. Italian seasoning, divided
2 tsp. minced garlic
cup cherry tomatoes, halved
small zucchini, diced
cup cannellini beans, rinsed and drained
1 tsp. balsamic vinegar
1 tsp. chopped fresh basil
Kosher salt and freshly ground black pepper to taste
grated parmesan cheese

The How To

  1. Season the cut up pieces of chicken with salt & pepper and place them in a freezer bag with the tablespoon of pesto, 1 teaspoon of Italian seasoning, red pepper flakes and minced garlic. Massage the mixture into the chicken and let it marinate for at least 15 minutes. *I prefer to let the chicken marinate overnight
  2. Heat skillet over medium heat and spray it with cooking oil.
  3. Add the marinated chicken to the hot skillet and sauté until thoroughly cooked, about 4-5 minutes. Remove the cooked chicken onto a plate.
  4. Once the chicken is removed, add in the zucchini, tomatoes & remaining teaspoon of Italian seasoning. Sauté until they start to soften, about 2-3 minutes.
  5. Lower the heat to medium and add the chicken back into the skillet along with the cannellini beans, balsamic vinegar and basil. Stir everything together and taste for seasoning.
  6. Top with the shredded parmesan cheese, serve immediately & enjoy!

Cheers!

Crispy Brown Butter Sweet Potato Gnocchi with Balsamic Caramelized Mushrooms & Goat Cheese

Happy Holidays, loves!

Anyone else in full winter mode? I’m craving cocoa, hearty food and just want to watch Christmas movies by the tree. A few weeks ago my friend instagrammed a picture of incredible gnocchi so of course I had to ask. She turned me onto Half Baked Harvest and now I’m so obsessed! The recipes on Tieghan’s blog are incredible!

Today I’m re-blogging:

Crispy Brown Butter Sweet Potato Gnocchi with Balsamic Caramelized Mushrooms & Goat Cheese
(because you need this in your life)

What You’ll Need

Gnocchi:

1 cup of mashed sweet potato
1 cup pureed burrata cheese  (I mixed whole milk with burrata)
2 large eggs
1 teaspoon kosher salt
1/4 cup fresh parmesan, grated
3-4 cups all-purpose flour

Brown Butter Balsamic Sauce + Mushrooms

1 1/2 pounds cremini mushrooms, sliced
6 tablespoons butter
2 cloves garlic, minced or grated
2 teaspoons fresh thyme, chopped
2 teaspoons fresh rosemary, chopped
1/4 cup balsamic vinegar
1/2 teaspoon pepper
1/4 teaspoon salt
4 ounces goat cheese, crumbled

How To:

Gnocchi: Mix mashed sweet potato, pureed burrata, eggs, salt and parmesan together in a large bowl. Add 2 1/2 cups of the flour and mix well with your hands. The dough should be very sticky. Add another half cup of flour and mix in. You want the dough to still be pretty sticky, but sturdy enough to shape into a ball. If it’s not, keep adding a little flour at a time until you can get a soft dough that will be rollable.

Spread some flour on a large work surface. Section off the dough into several smaller spheres. Take one piece and roll the piece of dough into a snake about 1/2 inch thick, then cut it into pieces about the width of a fork. Dust the gnocchi with a little flour and press the tines of a fork into each individual piece. This create ridges for the sauce to stick. Repeat this process with the other piece of dough and place the gnocchi on a large plate, cover and set aside. *Note: this dough freezes extremely well!

Bring a large pot of salted water to a boil.

Mushroom & Brown Butter Sauce: In a medium skillet over high heat, add 4 tablespoons butter. When the butter is melted, sprinkle in the mushrooms in a single layer but do not stir. Let them sizzle until they have caramelized on the bottom, approximately 2 minutes. When the bottoms are caramelized, toss them once and season with salt and pepper to taste. Continue to cook without stirring for about 5 minutes. Add the remaining butter and cook until it begins to brown. Once the butter is browned reduce the heat and add the garlic, thyme and rosemary and cook for about 10 seconds. Add the balsamic vinegar, and simmer until the mushrooms are glazed with the sauce. Then stir and remove the pan from the heat and slide the mushrooms and sauce off to the side.

Add the gnocchi to the salted boiling water. Boil the gnocchi until they float, then remove them with a slotted spoon and add them right into the skillet with the mushrooms/sauce. Return the skillet (with the mushrooms and gnocchi) back to medium heat and allow the gnocchi to get a little crisp on each side (roughly 2 minutes per side). Stir the gnocchi into the sauce and mushrooms and serve, topped with crumbled goat cheese.

Enjoy!

What are some of your winter favorites?

Cheers!