Creamy Chicken & Gnocchi

Ingredients:

Directions:

1. Add the cottage cheese and ¾ cup of the chicken broth to a blender and blend until smooth. Set aside.
2. Cook the bacon according to package instructions then transfer to a paper towel lined plate to drain the excess grease. Once cool, chop and set aside. Do not wipe out the pan, leave the bacon grease.
3. Season the chicken on both sides with salt and pepper. Add to the skillet and cook over medium heat for about 6 minutes on each side. Transfer to a plate. Note: the chicken will not be cooked through.
4. In the same skillet, cook the shallot and 1 Tsp salt, until translucent. Add the garlic, thyme, and red pepper flakes. Continue to stir and cook until fragrant, about 1 minute.
5. Add the remaining broth and stir, scraping bits off the bottom of the pan. Bring to a simmer.
6. Add the chicken back to the skillet, cover, and simmer until cooked through, about 4-6 minutes, flipping halfway. The internal temperature should be 165 degrees F. Transfer to a cutting board and cover with foil to keep warm.
7. Return the sauce to a simmer and cook, uncovered, until the liquid is evaporated. Add the cottage cheese/broth mixture from the blender. Stir to combine and bring to a simmer.
8. Add the gnocchi and cook for 2-3 minutes or until tender.
9. Add the mozzarella and parmesan cheese. Stir until melted. If the sauce is too thick, you can thin it with additional broth, about 1-2 Tbsp at a time, until it reaches your desired consistency.
10. Add the spinach and stir until wilted and combined.
11. Add the bacon and stir to combine.
12. Slice the chicken and return to the skillet. Let warm for a few minutes.
13. Serve and enjoy!