4 thin sliced chicken breast, seasoned with salt, pepper, and garlic powder
2 tbsp butter
1 shallot
1 tsp Italian seasoning
1/2 tsp red pepper flakes
2 tbsp flour
2 cups milk
1 lb gnocchi
1/3 cup whipped cream cheese
1/3 cup grated Parmesan
4 oz shredded mozzarella
1 cup chopped artichoke
2 cups spinach
Salt and pepper to taste
Season the thin sliced chicken breasts with salt, pepper, and garlic powder on both sides.
Cook the chicken for about three to four minutes on each side until done, then let them rest in foil.
In the same pan, add butter, shallot, Italian seasoning, and red pepper flakes.
Once the butter is melted, add flour to make a roux and let it cook for about five minutes.
Slowly add 2 cups of milk while whisking, and continue stirring on low heat until the sauce starts to thicken.
Add the gnocchi directly to the sauce and let it simmer covered for about five minutes.
After five minutes, add 1/3 cup of whipped cream cheese, 1/3 cup of grated Parmesan, and shredded mozzarella to the sauce and incorporate well.
Add chopped artichoke hearts and a few handfuls of spinach to the mixture.
Once the spinach is wilted, add some of the artichoke juice to enhance the flavor of the sauce.
Finish with salt, pepper, and some extra mozzarella, then add the chicken back in to let everything melt together.
