OLIVE GARDEN CHICKEN GNOCCHI SOUP RECIPES

Steps:

• Bring a large straight-sided pan or pot filled with water to a boil and add 2 tablespoons of salt. Add pasta and cook until al dente, usually 1 minute less than package instructions. Drain and set aside. Add chicken tenders to a large bowl or plate, and sprinkle evenly with 1 teaspoon salt and ¼ teaspoon freshly ground black pepper. Once seasoned, sprinkle evenly with ¼ cup flour, tossing until all tenders are lightly coated. In the same pan you used to cook the pasta, add 2 tablespoons oil and heat over medium high. Add chicken tenders in an even layer, working in batches if necessary. Cook on both sides until browned and cooked through, about 3-4 minutes per side. Transfer cooked tenders to a large platter or bowl. Add 1 tablespoon of oil to the pan, and add bell peppers, onion, and ½ teaspoon salt. Cook, stirring occasionally, until slightly softened and browned in places, 5 to 7 minutes. Add garlic, stir, and cook just until garlic is fragrant, about 1 minute. Transfer pepper mixture to platter/bowl with chicken tenders. Return pan to stove, and heat to medium high. Add 1 tablespoon each of butter and flour to the pan. Whisk to incorporate butter and flour. Cook until the roux is slightly blonde, about 2 minutes. Slowly add the wine, whisking constantly until incorporated. Add chicken broth, remaining 7 tablespoons butter, 1 teaspoon salt, ½ teaspoon black pepper, and lemon juice. Bring to a simmer and let cook, whisking frequently until slightly thickened, about 5 minutes. Add the pasta to the pan, tossing diligently with tongs to coat the pasta in the sauce. (It might initially seem quite liquidy, but with time the pasta will absorb much of the sauce.) Add chopped parsley, chicken tenders, and pepper mixture, being sure to include any accumulated juices from the platter/bowl. Toss to combine and garnish with more parsley.

Steps:

• Bring a large straight-sided pan or pot filled with water to a boil and add 2 tablespoons of salt. Add pasta and cook until al dente, usually 1 minute less than package instructions. Drain and set aside. Add chicken tenders to a large bowl or plate, and sprinkle evenly with 1 teaspoon salt and ¼ teaspoon freshly ground black pepper. Once seasoned, sprinkle evenly with ¼ cup flour, tossing until all tenders are lightly coated. In the same pan you used to cook the pasta, add 2 tablespoons oil and heat over medium high. Add chicken tenders in an even layer, working in batches if necessary. Cook on both sides until browned and cooked through, about 3-4 minutes per side. Transfer cooked tenders to a large platter or bowl. Add 1 tablespoon of oil to the pan, and add bell peppers, onion, and ½ teaspoon salt. Cook, stirring occasionally, until slightly softened and browned in places, 5 to 7 minutes. Add garlic, stir, and cook just until garlic is fragrant, about 1 minute. Transfer pepper mixture to platter/bowl with chicken tenders. Return pan to stove, and heat to medium high. Add 1 tablespoon each of butter and flour to the pan. Whisk to incorporate butter and flour. Cook until the roux is slightly blonde, about 2 minutes. Slowly add the wine, whisking constantly until incorporated. Add chicken broth, remaining 7 tablespoons butter, 1 teaspoon salt, ½ teaspoon black pepper, and lemon juice. Bring to a simmer and let cook, whisking frequently until slightly thickened, about 5 minutes. Add the pasta to the pan, tossing diligently with tongs to coat the pasta in the sauce. (It might initially seem quite liquidy, but with time the pasta will absorb much of the sauce.) Add chopped parsley, chicken tenders, and pepper mixture, being sure to include any accumulated juices from the platter/bowl. Toss to combine and garnish with more parsley.