Chicken Gnocchi Bacon (Print Version)
# Ingredients:
→ Meat
01 -
2 boneless chicken breasts, raw (360g/12.7oz)
02 -
75g (2.5oz) diced lean smoked back bacon, no fat
→ Main Components
03 -
3.5 cups (840ml) chicken broth, reduced sodium
04 -
500g (17.5oz) shelf-stable potato gnocchi
05 -
1 small shallot, diced fine
06 -
2 minced garlic cloves
→ Creamy Sauce
07 -
½ cup (120ml) low-fat milk (2%)
08 -
½ tablespoon freshly squeezed lemon juice
09 -
175g light Laughing Cow or reduced-fat cream cheese
10 -
½ tablespoon cornflour
11 -
60g (2.2oz) freshly grated cheddar or Red Leicester
→ Flavorings
12 -
1 teaspoon dried chives
13 -
1 teaspoon parsley, dried
14 -
1 teaspoon onion powder
15 -
½ teaspoon garlic powder
16 -
½ teaspoon dill, dried
17 -
Salt and cracked black pepper
18 -
Chopped fresh parsley, chives, or spring onions to top
# Instructions:
01 -
Simmer chicken in 2 cups of broth for 10-12 minutes. Cool, chop into slices, and keep it aside.
02 -
Use some olive oil spray and fry the bacon till golden and crunchy. Put aside.
03 -
In the same frying pan, soften the shallot, then toss in garlic and sauté briefly for 30 seconds.
04 -
Pour in the remaining broth, milk, juice of lemon, seasonings, herbs, and cheese. Stir it all together till creamy. Thicken with cornstarch mixture.
05 -
Add chicken and gnocchi to the sauce. Bring to a gentle boil and reduce to low for 5 minutes until gnocchi softens and sauce thickens.
06 -
Transfer to a baking dish, sprinkle with cheddar, and broil till bubbly. Scatter bacon and fresh herbs on top.
# Notes:
01 -
Grate your own cheese for the best texture.
02 -
Leftover poaching liquid works well in the sauce.
03 -
Make sure the sauce boils for proper thickness.