Posts Tagged ‘evaporated milk’
Skinny Creamy Italian Chicken Skillet
January 3, 2013 | 
Author To make up for yesterday, I am giving you a skinny chicken pasta dish for dinner tonight. That way you won’t feel guilty about all those cookies you will then eat for dessert! For those of you who did not make an eating-habit resolution (like myself), you still need to make this. It’s always a good time to eat something healthy AND delicious.
I’m at a loss of what else to say, because after two weeks of mental freedom I am back to the grind getting ready to set up more 12 hour experiments while attempting to write up two papers to be published on my research and then my dissertation in time to graduate this spring. Eeeek! Hopefully the food juices will not run completely dry inside of my brain in the meantime.
One year ago: Sweet ‘n’ Spicy Hawaiian Pizza
Two years ago: Spinach Tomato Tortellini
SKINNY CREAMY ITALIAN CHICKEN SKILLET
Serves 4
Ingredients:
CHICKEN
1/2 bottle Lowry’s Garlic Herb Marinade
2 Tbsp pesto
4 small chicken breasts
PASTA AND SAUCE
8 oz. penne pasta
2 tsp extra virgin olive oil
1/4 small onion, minced
Salt & pepper
2 garlic cloves, minced
1/2 cup reduced sodium chicken broth
8 oz. tomato sauce
1 cup evaporated skim milk
1 tsp all-purpose flour
4 tsp pesto
Crushed red pepper, to taste (optional)
Directions:
- Combine marinade and pesto in a large Ziplock bag then add chicken breasts and squish to coat. Marinade in the refrigerator for at least 30 minutes, or up to 8 hours.
- Saute marinated chicken in a large skillet sprayed well with non-stick spray over medium heat for 5-6 minutes a side, or until no longer pink in the center. Remove to a plate then cover loosely with foil to stay warm and set aside. Carefully wipe out skillet with a spatula or wet paper towel. Meanwhile, bring a large pot of water to a boil then season with salt and add penne. Cook until al dente then drain and set aside.
- Still over medium heat, add oil to the skillet then add onions and season with salt and pepper. Saute for 3-4 minutes, or until tender, then add garlic and saute, stirring constantly, for 30 more seconds. Carefully add chicken broth then let simmer until reduced by half, about 2 minutes. Add tomato sauce and evaporated milk then whisk in flour, pesto and crushed red pepper if using. Simmer until thick and bubbly, about 2-3 minutes. Add cooked and drained pasta then toss to combine. Portion out to plates then top with cooked chicken.
Source: Iowa Girl Eats
Chicken Gnocchi Soup
Oh fall, how I love you (even though spring is my favorite) and all the heart warming food you bring – football feasts, seasonal flavors, pre-hibernation worthy foods, and of course soups! Whenever it first starts to get cold, especially on a cold rainy day, I always crave tomato basil soup and a gooey grilled cheese. If only I had a fireplace to go with it (instead I have a fireplace scented candle and a fireplace dvd). But thankfully, I have more curiosity into the world of soups than to just stick with tomato all the time.
The first soup of this fall season is this chicken gnocchi soup. It is supposed to be a copy cat recipe of the soup at Olive Garden, although I cannot say how close it resembles because I’ve never had theirs. I haven’t been to an Olive Garden in a long time because of my habit to eat at local restaurants more often than chains. But either way, if this soup is at all like theirs then it might be my favorite on their menu.
I served it with toasted whole wheat pita wedges that had been buttered and sprinkled with garlic powder inside. Mmmm.
One year ago: Apple Butter Granola
CHICKEN GNOCCHI SOUP
Serves 6-8
Ingredients:
1 medium onion, diced
1/2 cup celery, sliced (about 2 stalks)
2 garlic cloves, minced
4 Tbsp butter (I used Melt buttery spread)
4 Tbsp olive oil
1/4 cup whole wheat flour
1 quart half and half (I used evaporated milk)
1 cup chicken breasts, diced and cooked
1 cup carrots, shredded (about 1-1/2 large)
16 oz. package whole wheat gnocchi
14 oz. can reduced sodium chicken broth
1 cup fresh spinach, coarsely chopped
1/2 tsp dried thyme
Salt and pepper to taste
Directions:
- In a large stockpot, saute the onion, celery and garlic in the butter and olive oil. When the onion is clear, add the flour and form a roux. Stir and cook a minute. Add the half and half and bring to a simmer. Add the chicken and carrots to the stockpot and allow to thicken, stirring often.
- Meanwhile in another pan, cook the gnocchi according to package directions. When the soup gets thicker, add the chicken broth, gnocchi, spinach and seasonings. Cover and heat through.
Source: Adapted slightly from Pass the Sushi.
Posted in Chicken, Entree, Soup Stew Chili | 
Tags: carrots, celery, chicken, evaporated milk, gnocchi, onions, spinach, whole wheat | 
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