32-Bit Recipe Book

Ingredients

• ~2 Lbs of Whatever Chicken You Want
• 2 tbsp Olive Oil
• 3 tbsp butter
• 1 tbsp minced garlic
• 1 cup diced onion (about 1 whole onion)
• 1/4 cup flour
• 2 tbsp cornstarch
• 3 cups Chicken Stock
• 4 cups Whole Milk
• 1 Bay Leaf
• 1 tsp chicken boullion
• 1/2 tsp paprika
• 1/2 tsp oregano
• 1/2 tsp thyme
• 1/2 tsp black pepper
• 1/2 tsp salt
• 1 cup shredded carrots
• 1 cup packed spinach
• 16 oz Potato Gnocchi

Instructions

Whisk together 4 cups whole milk and 2 tbsp cornstarch.

Set aside for later.

Prepare your chicken however you want or need as long as it gets into small pieces and is cooked fully.

Stir together 3 Tablespoons Butter and 2 Tablespoons Olive Oil into the pot over medium heat until the butter is fully melted.

Add 1 Cup Diced Onions and stir for about 5 minutes, or until a little brown.

Add 1 Tablespoon Minced Garlic and 1/4 Cup Flour and stir for about 2 minutes.

Turn heat to low, add 3 Cups Chicken Stock.

Add Cornstarch/Milk Mixture, all seasonings, and 1 Teaspoon Chicken Boullion.

Add Chicken, 1 Cup Packed Spinach, 1 Cup Shredded Carrots, and cook until the spinach is fully cooked (it will look shrivled).

Add Gnocchi and cook until they are tender and floating.

Remove bay leaf and serve!