Begin by dicing the chicken breasts into bite-sized pieces and setting them aside. Chop the shallots and mince the garlic.

Heat a non-stick skillet over medium heat and lightly spray it with olive oil. Add the diced chicken to the pan and cook for about 5-7 minutes, stirring occasionally until golden brown.

In the same skillet, introduce the chopped shallots and minced garlic, sautéing for about 2-3 minutes until fragrant and translucent.

Pour in the low-sodium chicken stock and 2% milk, stirring to combine. Add the lemon juice and bring to a gentle simmer. Add the Laughing Cow light cheese, stirring until melted smoothly.

Whisk together cornstarch with a splash of water to create a slurry. Gradually stir this mixture into the sauce, cooking for 1-2 minutes until gently thickened.

Return the sautéed chicken to the skillet, adding the spinach and potato gnocchi, gently folding together and heating through for 3-5 minutes.

Season with salt and freshly ground black pepper to taste. Garnish with freshly chopped parsley and serve hot.