This is the best pic I have of this meal and the only one. I hesitated on posting it, however, it was sooooo delicious I couldn’t pass it up. What you see is a bubbling result of fresh, quality ingredients that was finished in no time at all! This is the perfect meal to make on a weeknight when you don’t have much time. 

Here’s what you need:

• 2 Tbls Butter
• 3 Tbls Whole wheat flour
• 1 1/2 Cups Whole milk
• 1 Cup chicken broth 
• 4 large cloves of garlic, minced
• 1 small package of baby bella mushrooms, sliced
• 3 Cups fresh baby spinach
• Chicken breasts from a Rotisserie chicken, shredded
• 1 Package Potato Gnocchi
• Parmesan Reggiano, grated
• Fresh cracked pepper
• All season salt

What to do:

1. Preheat the oven to 425 degrees. 
2. Shred the chicken breasts from the rotisserie chicken and set aside in the refrigerator. 
3. Slice the mushrooms if you didn’t buy them presliced and mince the garlic cloves (I use a garlic mincer from pamper chef and love it!). 
4. Melt the butter in a cast iron skillet on medium high heat. You can also use another type of pan you can put into the oven. 
5. Add the flour whisking constantly and about 2-3 minutes. You are creating a roux. 
6. Add the milk, chicken broth, garlic, salt and pepper. Simmer about 5 minutes. 
7. Add the gnocchi, chicken, spinach and mushrooms and lightly mix together until everything is coated with the sauce. 
8. Turn off the heat and top with Parmesan cheese generously. 
9. Place in the oven for 15-20 minutes or until the top is browned and the sauce is bubbling. 

Enjoy!