Chicken Pesto Panini

This is just a sandwich, but it turns out looking so fancy!

Ingredients
Chicken breast
Olive oil
Salt and pepper (or your favorite all purpose seasoning)
Pesto (again, I recommend Classico brand)
Butter or margarine
Mozzarella cheese
Sun dried tomatoes packed in olive oil
Thickly sliced bread (I like sourdough or french bread)

Thaw your chicken breast partially. (It is easier to slice when kinda frozen, kinda thawed) Slice it horizontally so that it is in two thin layers. Cook chicken in olive oil in a skillet. Season with salt and pepper (or your favorite all purpose seasoning). Be positive it is fully cooked!!

LIGHTLY spread butter on one side of each of your bread slices (the pesto has olive oil in it, so you don't want it to be too greasy). Spread pesto on other side of both pieces of bread. Layer up your sandwich with chicken, cheese and sun dried tomatoes. Place in skillet or on George Foreman grill! Cook until golden brown.

***ENJOY***

Gnocchi in pesto cream sauce

Ross and I first tried gnocchi (no-kee) while at Pisa, Italy. After touring the Leaning Tower, shopping the local venders and taking lots of pictures we went into this quaint little cafe that looked exactly as you would expect...red table clothes, vines on trellises, little flowers on the tables....so cute....I ordered the gnocchi in a pesto cream sauce.

Gnocchi is a little potato pasta dumpling. It is soooooo good and very versatile! After we got back from Italy we looked for it in stores everywhere. I finally found it at World Market, but now you can get it at Target too! It only takes 2-3 minutes to cook and it is imperative that you do not overcook it!! Boil your big pot of salted water. Drop in gnocchi. As soon as they start floating to the top they are done! Take them out! Hurry, hurry! You don't want them to overcook because they start to fall apart and get starchy.

Here is my rendition of the dish that we tried in Pisa.

You will need:
**I'm not giving any measurements b/c it depends on how much gnocchi you want to cook**
Half and half cream or whole cream...up to you
Basil pesto...I use Classico brand...you can get it anywhere
Salt and pepper to taste
Red pepper flakes (optional)
Grated Parmesan cheese
Gnocchi

Directions:
Simmer cream over low heat in saucepan. Add several heaping tablespoons of pesto. Sprinkle in Parmesan cheese. Stir and taste. Do you need to add salt/pepper/red pepper flakes? Now would be a good time. Stir until cheese is nicely mixed in and smooth. Voila! You are done. Now, cook and drain your gnocchi (remember not to over cook it! only 2-3 minutes is all it takes). Mix together sauce and pasta. Enjoy!


Here's a picture of me, just moments before devouring a huge plate of gnocchi in pesto cream sauce!

Chicken Pesto Pasta Salad

This is a quick and easy meal great for hot summer days b/c it is served cold. It is also a great way to use left over chicken!

One box of your favorite short pasta cooked al dente (I like shells, penne or pinwheels)
3 cooked chicken breasts cut into bite sized pieces (left overs work great here)
Pesto (it's on the same isle as spaghetti sauce)
Red pepper flakes
Cherry tomatoes cut into halves

Once chicken and pasta are cooked, mix together with 3 or 4 tbsp of pesto. Add red pepper flakes to taste. We like it spicy, so I use a lot. Cool in fridge until ready to serve. Top with cherry tomato halves before serving.