6 slices bacon, cut into small pieces
2 boneless, skinless chicken breasts or 3 thighs, cut into bite-size pieces
2 cloves garlic, minced
1/2 cup chicken broth
1 cup heavy whipping cream
1 tsp Italian seasoning
1 lb uncooked potato gnocchi
1/2 cup grated parmesan cheese
Salt & pepper to taste
In a deep skillet, over medium-high heat, fry the bacon until it's crispy (about 10 mins.).
Once the bacon is done, strain it and set the bacon aside, reserving a tablespoon of grease.
Sprinkle the chicken with salt and pepper then add to the pan with the reserved bacon grease. Cook for 2-3 minutes, stirring often, until the chicken turns white. Strain off any liquid and return chicken to pan.
Add the garlic and cook another minute, until fragrant.
Reduce the heat to medium then add the chicken broth, cream, Italian seasoning, gnocchi, green beans, and bacon back into the pan. Simmer until gnocchi is tender (about 5 minutes) and sauce has reduced to your liking.
Stir in the parmesan cheese and season with salt and pepper, as needed.