When my grandmother was just a girl in her tiny suburban neighborhood…
Just kidding. Tell me you know the joke of how all food bloggers lead into their recipes with this horrific story and then at the end (somehow) seamlessly transition into a fresh take on spaghetti and meatballs. Not what we’re doing here but I wanted to try that opener on for size at least once.
What we ARE doing here is Uncle Mike’s Gnocchi (or any pasta of choice!) Alfredo with Marinated Chicken Tenders. If you think you know alfredo sauce, you haven’t tried this version yet. Now, of course, there’s lots of cream, butter, and cheese in this recipe. SO, it’s about to be the best thing you’ll ever taste.
The marinated chicken is so flavorful, and on the side of the creamy alfredo, the absolutely perfect combo. If you’re in the mood for something super comforting, not too difficult, and overall just delicious – Uncle Mike’s Gnocchi (or any pasta of choice!) Alfredo with Marinated Chicken Tenders is calling your name. Enjoy!
Uncle Mike’s Gnocchi Alfredo with Marinated Chicken Tenders
Ingredients
For the chicken
- 1 pound chicken tenders
For the chicken marinade
- ½ cup rice wine vinegar
- 2 tsp honey
- 1 tbsp Dijon mustard
- 2 tbsp lemon juice
- ¼ cup olive oil
- Kosher salt and freshly ground black pepper, to taste
For the alfredo sauce
- 8 tbsp butter
- 2 cups heavy whipping cream
- 2 cloves garlic, minced
- 1 cup Parmesan Reggiano, freshly grated
- ½ tsp nutmeg, freshly grated
- freshly ground black pepper
- 1 lb gnocchi, al dente
Instructions
- First, make the marinade for the chicken. Combine all marinade ingredients and add to a plastic bag. Place the tenders in the marinade. Refrigerate and let sit 2-4 hours before grilling.
- Bring a pot of salted water to a boil for your gnocchi.
- To a hot grill, cook the chicken. Set aside.
- Add your pasta to the boiling water and cook until al dente. While the pasta is cooking, begin the alfredo sauce. Using a large sauté pan over medium-low heat, melt your butter. Once melted, add the heavy whipping cream and minced garlic and bring to a boil. As soon as it comes to a boil, slowly sprinkle the Parmesan Reggiano, stirring to melt it into the cream. Add freshly grated nutmeg, salt and black pepper to taste. Reduce heat and simmer for a few moments (30-45 seconds) until perfectly creamy.
- Add pasta and serve with grilled chicken tenders on the side.
To Double.
- Double the Alfredo sauce and triple the gnocchi. Double the marinade, and triple the chicken tenders.
Notes
Homemade Gluten-Free Ricotta Gnocchi
Ingredients
- 16 oz whole milk ricotta cheese
- 1 egg
- 1 cup Cup4Cup flour (or all purpose if not GF)
- 1 cup grated parmesan cheese
- 1 tsp kosher salt
Instructions
- To make the gnocchi. In a bowl, mix together the ricotta and egg. Add the cup of flour, the parmesan, and 1 teaspoon salt. Stir until just combined. If the dough feels wet, add a 1/2 cup of flour at a time until the dough can be formed into a ball. The dough should NOT be sticky. It should be floured enough on the outside that your hands won't stick to it.
- Place the dough onto the counter and cut into four even sections. Set one section aside and wrap the other three in plastic wrap. Working with that first section, dab the sticky ends of dough in a little flour and roll it into a rope (about 1-inch thick). Cut into bite size pieces. Repeat this process with the other sections. Set the pieces of gnocchi on a baking sheet and prepare for use. At this point, the gnocchi can either be kept covered in the fridge for up to 1 day or boiled immediately. Enjoy!
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