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Heat garlic infused oil in a pan.
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In a separate pot, start to boil water for the gnocchi.
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Season trimmed chicken breasts with salt and pepper and add to oil.
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While chicken is cooking, start to make the creamy cheese sauce. In a medium sauce pan, melt the butter. Once it is melted, add the 4 Tbs. of flour, mixing well between each tablespoon. Mix well and reduce heat.
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Slowly add the almond/ coconut milk, stirring frequently.
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Once sacuce begins to thicken slightly, add shredded Swiss cheese slowly until sauce is smooth. Remove from heat once the sauce has reached desired thickness.
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Once chicken is cooked, remove from the pan and cut into bite size pieces. Add chicken back into the pan. Add arugula and wait for it to wilt slightly. Add canned mushrooms and heat through.
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Add the sauce to your chicken, arugula, mushroom mixture.
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On medium heat, allow the mixture to heat through for about 5 minutes. Season with salt and pepper to taste.
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Boil the gnocchi as directed by the package (usually about 3-5 minutes). The gnocchi is ready when it floats to the top.
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Drain gnocchi well and add to chicken mixture. Mix well.
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Seve and top with some shredded parmesean cheese or other lactose free cheese of your choice.