Tasty McTastyness

I don't think it's a secret that I love to eat. I love to cook, bake, look at recipes, cookbooks, pictures of food, food reviews, etc. It is a great wonder that I do not weigh 400 pounds although I could be well on my way if I'm not careful. I was one of those babies who would start to shake with joy when it was time to eat. I may or may not still do that.

Let us move on.

I find great pleasure in going out to eat. I can usually find something to be excited about at a restaurant. During the school year, my coworkers and I will sometimes go to eat at Olive Garden as it is right across the street. My family never went to Olive Garden while I was growing up so I like going now. I do happen to realize that OG does not serve authentic Italian food but that doesn't mean I can't like it!

As much as I love going out to eat, we are trying to save some cash around here, so when I was thinking about one of my favorite OG meals tonight, I thought that I might search the Internets for the recipe. And my word, did I score on this one. I actually found THE RECIPE on the Olive Garden website! I also have the recipes for the salad, salad dressing, and breadsticks from my Food Network magazine.

So all that to say, we are going to have an Olive Garden feast here soon. I would now like to share with you the recipe for my favorite OG dish. I will let you know how it comes out and if I get it all together one of these days, I will type out the salad and breadsticks recipes for you all. That's cause I love you so much. Oh, and if you happen to think this is low calorie, look elsewhere, my friends. Look elsewhere.

Enjoy!

Chicken and Gnocchi Veronese

Ingredients
¼ cup extra virgin olive oil
1 small Vidalia onion, chopped
1 red bell pepper, sliced (julienned)
½ zucchini, sliced, (julienned)
Salt to taste
4 chicken breasts, sliced in ½” strips
2 small branches rosemary
1 garlic clove, minced
Juice of ½ lemon

Veronese Sauce
1 cup Parmesan cheese, grated
½ cup ricotta cheese
14 fl oz heavy cream


Chicken and Sauce

1. COMBINE garlic, lemon juice, rosemary and chicken slices in a mixing bowl. Let marinate for at least 2 hours.
   
2. COMBINE Parmesan cheese, ricotta cheese and heavy cream in a mixing bowl and set aside.
   
3. HEAT sauté pan on medium high. Add extra virgin olive oil, onions, bell peppers, and zucchini. Saute until onions are translucent (do not brown).
   
4. ADD marinated chicken slices and cook until slices are brown on all sides and internal temperature is 165°F. Reduce heat and add sauce mixture. Bring to a simmer.
   
5. DRAIN cooked gnocchi and add to pan with chicken, vegetables and sauce. Stir to coat gnocchi with sauce.
   
6. SERVE gnocchi topped with extra Parmesan cheese.

**I do not make my own gnocchi. I get the kind that it vacuum sealed as it is fresh and much easier than making your own. I also get the whole grain gnocchi that is made with sweet potatoes for a healthier option. If you would like the instructions to make your own gnocchi, you can click here for the full version of the recipe.