Some ingredient links are affiliate links. We may earn a commission at no extra cost to you. As an Amazon Associate I earn from qualifying purchases.
Ingredients
- 1 ¼ cups whole-milk cottage cheese
- 1 ½ cups low-sodium chicken broth, divided
- 4 slices bacon, cut into 1/2-inch pieces
- 3 boneless skinless chicken breasts about 6 oz each
1 tsp kosher salt plus more to season the chicken
ground black pepper- 1 shallot, finely chopped
- 3 cloves garlic, minced
2 tsp fresh thyme leaves
¼ tsp red pepper flakes- 17 oz gnocchi
- 3 oz shredded mozzarella about 3/4 cup
- 2 oz finely grated Parmesan about 1 cup
4 cups fresh spinach about 4 oz
Instructions
- Blend cottage cheese and 3/4 cup broth until smooth. Cook the bacon in a skillet over medium heat, 7 to 9 minutes, then transfer to a plate and reserve the fat.
- Season the chicken and brown in the bacon fat about 6 minutes per side. Transfer to a plate. Cook the shallot and 1 teaspoon salt in the skillet until translucent, 3 to 4 minutes, then add garlic, thyme and pepper flakes for 1 minute.
- Pour in 1/2 cup broth and scrape the pan. Return the chicken, cover and simmer 4 to 6 minutes, until it reaches 165°F. Transfer to a clean board and cover to keep warm.
- Reduce the liquid in the skillet until nearly gone. Add the cottage cheese sauce and bring to a simmer. Stir in the gnocchi and cook 2 to 3 minutes, until tender.
- Fold in mozzarella, Parmesan and spinach. If the sauce is thick, add the remaining 1/4 cup broth. Stir in three-quarters of the bacon. Slice and return the chicken to the skillet, then season to taste.
Notes
Blend the cottage cheese until no curds remain for a smooth sauce.
Adapted from Taylor Ann Spencer, Delish.
