10 ounces boneless, skinless chicken breast

2 tablespoons olive oil

2 garlic cloves, minced

3 tablespoons fresh rosemary

Juice of 1/2 lemon

1/2 small sweet onion, chopped

8 baby carrots, julienned

2 ribs celery, sliced 1/4-inch thick

2 cups chicken stock

16 ounces heavy cream

1 pound fresh or frozen potato gnocchi, cooked according to package directions

1 pound baby spinach leaves

Salt, pepper and nutmeg

Freshly grated parmesan

Read more here: http://www.miamiherald.com/living/food-drink/cooks...