7/02/2009

Tasty Thursday!

Thought I would share the "recipe" from my random post below. I say "recipe" because this was one of those that I did "a little of this - a little of that" so in pulling it together for an old friend who requested it, I had to stop, think and figure out what the heck I did!

This is mighty tasty, but very rich!
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Package of Gnocchi (potato pasta - freezer section or refrigerated pasta section - I find mine at Aldis!)
Package of Cheese Tortellini
Pint carton of heavy cream
Prepared Classic Basil Pesto Sauce
Package of Pine Nuts
Chopped Garlic (I use the little pre-chopped jars)
4-5 pieces of Bacon

4 Boneless Chicken Breasts (I use frozen, and usually cut 2 in half)
Parmesan Cheese
Ranch Dressing
Olive Oil

Heat the olive oil in a skillet. While heating dredge the chicken breasts in a mixture of the ranch dressing and parmesan cheese (the consistency of cream of wheat). Place in skillet and cook thoroughly. Place in a warmed oven to keep warm.

In same skillet, cook and crisp bacon. Set aside.

Without draining "bits and pieces" from skillet, put in around 1tbsp of chopped garlic. and 2-3 tbsp of Pine Nuts. Saute gently over medium heat until the pine nuts are toasted. Add 1/2 cup of the prepared basil pesto sauce to the skillet and mix. Slowly add the pint of heavy cream and mix heating slowly until thickened.

Meanwhile, boil the tortellini then add the gnocchi to boil (gnocchi only takes around 4-6 minutes to cook, tortellini a little longer). Drain when done.

Put a portion of the tortellini/gnocchi on a plate. Place a chicken breast on top. Top with a piece of bacon. Then cover with the Pesto Cream Sauce. Sprinkle a little Parmesan cheese on top if desired.

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