Ingredients

• 1 ¼ lb boneless chicken cutlets
• ¼ teaspoon salt
• ⅛ teaspoon pepper
• 2 tablespoons extra-virgin olive oil
• ⅛ teaspoon fresh rosemary, finely snipped
• ¼ cup balsamic vinegar
• 1 bag baby salad greens (5-7 oz)

Steps

1. Preheat large sauté pan on medium-high 2-3 minutes. Season both sides of chicken with salt and pepper (wash hands).
2. Place oil in pan, then add chicken and cover; cook 4-5 minutes on each side or until 165°F. Meanwhile, snip rosemary, leaves only, using kitchen shears.
3. Add remaining ingredients (including rosemary); rotate chicken to top of greens and cover. Remove from heat; let stand 1-2 minutes or until greens are wilted. Serve.

Ingredients

• ½ cup canned artichoke hearts
• ½ cup julienne-cut sun-dried tomatoes
• 1 (14-oz) can reduced-sodium chicken broth
• 2 ½ cups water
• 16 oz gnocchi pasta
• 1 tablespoon butter
• 1 tablespoon shredded Parmesan cheese

Prep

• Dice artichokes and tomatoes coarsely; set aside.

Steps

1. Reserve ¼ cup of the chicken broth; set aside. Combine remaining broth (about 1 ½ cups) and water; cover and bring to boil on high for gnocchi.
2. Add gnocchi to boiling broth mixture (if needed, separate gnocchi before dropping into water). Cook and stir 4 minutes or until tender.
3. Drain gnocchi. Return empty saucepan to medium-high heat. Place remaining ¼ cup chicken broth, artichokes, and tomatoes in pan; cook 2-3 minutes or until heated.
4. Gently stir gnocchi, butter, and cheese into tomato mixture; cook 1 more minute or until butter and cheese melts. Serve.