1 1/4 cups cottage cheese
1 1/2 cups chicken stock, divided
5 slices bacon, cut into bite sized pieces
3 thin boneless, skinless chicken breasts
salt and pepper to taste
1/2 cup onion, finely chopped
1 tbsp garlic, finely chopped
2 tsp fresh thyme leaves
1 tbsp crushed red pepper flakes
1 (17-ounce) package gnocchi
3 oz shredded mozzarella
1/2 cup grated parmesan cheese
4 cups fresh baby spinach
In a blender, blend cottage cheese and 3/4 cup chicken broth until smooth, set aside.
In a large skillet, cook bacon until crispy. Transfer to a plate.
Season both sides of chicken with salt and pepper. In the same skillet with bacon grease, cook chicken breasts for about 6 minutes per side. Transfer chicken to a plate.
In the same skillet, cook onion 3-4 minutes. Add garlic, thyme and red pepper flakes, cook another minute or two. Add 1/2 cup of chicken stock and stir well.
Bring to a simmer. Add chicken, cover and simmer 4-6 minutes until chicken is cooked through. Transfer chicken to a cutting board and cover to keep warm.
Return the sauce to a simmer and cook until liquid is reduced by about half.
Add cottage cheese mixture and bring back to a simmer. Add gnocchi and cook, stirring often, until gnocchi is tender, about 3 minutes. Stir in mozzarella and parmesan until incorporated. Stir in spinach until wilted and tender. Stir in 3/4 of the bacon and another 1/4 cup chicken stock.
Slice chicken into slices and return to skillet. Taste and add more salt and pepper as needed. Top with remaining bacon.
