1-Step 1: Poach the Chicken Place the 2 small uncooked chicken breasts in a pot. Pour in 2 cups (480ml) of the low sodium chicken stock, ensuring the breasts are fully submerged. Bring the pot to a boil, then reduce the heat to a gentle simmer. Let the chicken cook for about 10 to 12 minutes until it is cooked through. Once done, remove the chicken and set it aside to cool slightly. Do not throw away the stock! We need to reserve this liquid to make a total of 360ml for our sauce preparation later.

2-Step 2: Cook the Bacon While the chicken is cooling, grab a non-stick pan and give it a quick spray with olive oil spray. Add the diced lean smoked back bacon. Fry it over medium heat until it turns golden and crisp. This usually takes just a few minutes. Once crispy, remove the bacon from the pan and set it aside on a paper towel. The rendered fat in the pan will add great flavor to the next step.

3-Step 3: Sauté Aromatics In the same pan you used for the bacon, add the finely diced shallot. Sauté them until they are golden and softened, which should take about 2 to 3 minutes. Then, add the minced garlic and cook for just 30 seconds until fragrant. Be careful not to burn the garlic, or it will turn bitter.

4-Step 4: Build the Sauce Pour the remaining 1.5 cups (360ml) of chicken stock into the pan with the shallots and garlic. Add the ½ cup (120ml) of 2% milk, ½ tablespoon of lemon juice, and the 175g of light cheese. Now, toss in the dried parsley, dried chives, onion powder, dried dill, and garlic powder. Whisk everything together vigorously until the cheese melts and the mixture is smooth.

5-Step 5: Thicken and Simmer In a small cup, mix the ½ tablespoon of cornstarch with a little water to create a slurry. Stir this mixture into the saucepan. Continue to whisk as the sauce bubbles and thickens. Now, shred or chop the cooked poached chicken and add it to the pan along with the uncooked dry potato gnocchi. Bring the mixture to a boil, then reduce the heat and let it simmer for about 5 minutes. The gnocchi will cook directly in the sauce, releasing starch that naturally thickens it further.

6-Step 6: Finish and Serve Once the gnocchi is tender and the sauce has reached your desired consistency, taste it and adjust the seasoning with salt and black pepper. Transfer the mixture to an ovenproof dish. Sprinkle the 60g of grated cheddar cheese evenly over the top. Place the dish under a grill (broiler) until the cheese is melted and lightly golden. Finally, sprinkle the crispy bacon and fresh chopped parsley, spring onions, or chives on top before serving.