I am back posting for a second time to share one of my favorite recipes from Rachael Ray. I have tweaked it a little bit over the last few years but I have mainly kept it the same. My whole family loves it and the kids always gobble it up. I brought this to a recipe exchange earlier in the year and it won first prize, so you know it is good!
- 2 tablespoons extra-virgin olive oil, 2 turns of the pan
- 1 tablespoon butter
- 1 pound ground chicken
- 1/2 pound white mushrooms, sliced
- 2 cloves garlic, chopped
- 1 medium onion, chopped
- 1 red bell pepper, seeded and chopped
- 2 teaspoons smoked paprika, 2/3 palm full
- Salt and pepper
- 1 cup chicken stock
- 1 cup tomato sauce
- 1/2 cup sour cream or reduced fat sour cream
- 1/2 cup parmesean
- 1 package fresh gnocchi, in refrigerated section of market, 12 to14 ounces
Heat the extra-virgin olive oil and butter in a large, deep skillet over medium to medium-high heat. Add the ground chicken. Brown the meat 3 to 4 minutes, push it off to the sides of the pan then add mushrooms, garlic, onions and peppers to the center of the pan. Cook the vegetables 10 minutes then mix them together with chicken and season with smoked paprika, salt and pepper. Stir in stock and tomato sauce and bring to a bubble. Reduce heat to low, simmer and cook 20-25 minutes then stir in sour cream and turn off heat. Add parmesean. Adjust seasonings, to your taste.
While chicken goulash cooks, bring a medium pot of water to a boil. Salt boiling water and cook gnocchi until they puff up like pillows and float, 5 minutes or to package suggestions. Drain gnocchi and add to chicken just after you stir in the sour cream.
|Here's Rachael Ray's picture, I will take a better picture on Tuesday when|
I make it for our family. :)