Chicken Gnocchi Carbonara

Can you believe how fast the weekend comes and goes? There is seriously never enough time. Yesterday I got to watch a friend participate in her first strong man contest. The events included press medleys, atlas stones, and keg toss. It looked so tough but was so fun to watch. I was super impressed by all of the women that participated; they did incredible.

Here was this morning’s killer workout.

  • 5×5 deadlifts at 125lbs
  • 6×8 bench presses at 65lbs
  • Bicep and hammer curls
  • Shoulder presses and lat raises
  • Triceps

OUCH! Such a great workout but I sure am feeling it now. A workout like that leaves the whole body sore from head to toe. After 5 hours on my feet cooking, this spot on the couch has never felt better especially with this cold vodka tonic in my hand. Now if only I could find a way to convince my hubby to rub my feet…. It would be even better.

This week’s food prep accidentally ended up being very Italian inspired with three different pasta dishes. No complaining here though, I love pasta. So far we’ve got:

  • scrambed eggs with maple sausage and hashbrowns
  • pulled BBQ chicken with sweet potato fries (so easy to make I will never buy pre-made aain)
  • taco salads with ground beef, lettuce, red onion, black olives, tomatoes and cheese
  • shrimp sautéed in ghee with pesto and gluten free pasta
  • italian (chicken) sausage and tortellini soup
  • chicken carbonara with gnocchi

In celebration of this amazingly delicious list of foods here, this week I will bring you not one but TWO healthy and delicious recipes to try! First, I give you…

 


Chicken Carbonara with Gnocchi

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What you need

2 chicken breast, cut into small pieces

1 package gnocchi (I used Cappellos, gluten-free & grain-free)

1lb asparagus, chopped into 1-2 inch pieces

6 slices of bacon (I used Applegate – nitrate free!)

1 medium yellow onion

3 cloves garlic

2 tbs olive oil + extra for sauteeing

Salt + pepper

Parmeasean cheese, for garish

What to do

Heat a sauce pan over medium-high heat and toss in chicken, season with salt and pepper. Set aside once cooked.

Add some more olive oil to the pan and sautee asparagus, season with salt and pepper. Sautee for a few minutes until asparagus starts to soften (don’t overcook). Set aside once cooked.

In a skillet, cook your bacon until it reaches its “desired crispiness.” Save the grease.

While the bacon is cooking, prep your gnocchi per the instructions on the package.*

Add your onions and garlic to a medium/large saucepan. Then add bacon fat, cooked chicken, asparagus and gnocchi and crumble cooked bacon. Stir for a few minutes to incorporate all the flavors. Top with a sprinkle of olive oil and parmesan and enjoy!


So here’s the thing about Cappellos. It is gluten-free, grain-free pasta and it is Delicious. Yes, that capital D was on purpose – because that’s how good it is. Its crazy expensive but totally worth it. The best part of Cappellos? The prep. Their fettucini cooks in 60 seconds. Their gnocchi cooks in 4 minutes and their lasagna sheets don’t require boiling before use. Skip the Starbucks for a few days and grab yourselves some pasta at www.cappellosglutenfree.com

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