Tender chicken and potato gnocchi combined with creamy cheddar sauce, crispy bacon, and fresh herbs.
# Components:
→ Meats & Protein
01 - 1 lb boneless, skinless chicken breasts, cut into bite-sized pieces
02 - 3 strips cooked bacon, crumbled
→ Vegetables & Herbs
03 - 2 cloves garlic, minced
04 - 1 cup frozen peas
05 - 1/4 cup chopped green onions, for garnish
06 - 1 teaspoon dried dill
07 - 1 teaspoon dried parsley
08 - 1 teaspoon onion powder
→ Dairy & Cheese
09 - 1 cup heavy cream
10 - 1 cup shredded cheddar cheese
11 - 1/2 cup ranch dressing
→ Pantry & Staples
12 - 1 tablespoon olive oil
13 - 1 can (10.5 oz) condensed cream of chicken soup
14 - 1 cup chicken broth
15 - 16 oz potato gnocchi
→ Seasonings
16 - 1/2 teaspoon salt
17 - 1/2 teaspoon black pepper
# Method:
01 - Heat olive oil in a large skillet over medium heat. Add chicken pieces and cook 4 to 5 minutes until golden and cooked through.
02 - Add minced garlic and sauté for 1 minute until fragrant.
03 - Sprinkle onion powder, dried dill, dried parsley, salt, and black pepper. Stir to evenly coat chicken.
04 - Add condensed cream of chicken soup and chicken broth. Stir until well combined.
05 - Pour in heavy cream and bring to a gentle simmer.
06 - Add shredded cheddar cheese and ranch dressing. Stir until cheese melts and sauce is smooth.
07 - Gently fold in potato gnocchi, ensuring they are submerged. Cover and cook 4 to 5 minutes until gnocchi are tender.
08 - Stir in frozen peas and crumbled bacon. Cook 2 to 3 minutes until heated through.
09 - Taste and adjust seasoning as desired.
10 - Serve hot, garnished with chopped green onions.
