In a medium saucepan, bring 2 cups of low sodium chicken stock to a simmer over medium heat. Add the two small chicken breasts and poach for 10-12 minutes until fully cooked and no longer pink in the center. Remove the chicken from the pot, let it cool slightly, then slice into bite-sized pieces and set aside.

In a non-stick frying pan, lightly spray olive oil and heat over medium-high heat. Add 75g of diced lean smoked back bacon and cook for about 5-7 minutes, stirring frequently, until crispy and browned. Remove the bacon from the pan and set aside.

In the same pan with the bacon drippings, add a touch more olive oil if needed, then toss in 1 finely diced shallot. Sauté for 3-4 minutes, stirring until golden and soft. Add 2 cloves of minced garlic and cook for another 30 seconds until fragrant.

Pour in the remaining chicken stock, ½ cup of milk, and ½ tablespoon of fresh lemon juice into the pan. Add the dried herbs and 175g of Laughing Cow Light cheese. Whisk until smooth and creamy, bring to a gentle simmer.

Stir together ½ tablespoon of cornstarch with a little water until smooth, then incorporate it into the creamy sauce, cooking for about 2 minutes until thickened. Add the sliced poached chicken and 500g of dry potato gnocchi. Cook for about 5 minutes until tender and well-coated.

Preheat your broiler while transferring the mixture into an ovenproof dish. Sprinkle 60g of grated cheddar cheese evenly on top, then broil for about 2-3 minutes until melted and golden.

Remove from the oven and garnish with crispy bacon bits and a sprinkle of fresh parsley. Serve and enjoy!