Heat 2 tablespoons olive oil in a large Dutch oven or rimmed skillet over medium heat.

Add in the 1 1/2 pound chicken breast and sprinkle with 1 teaspoon Italian seasoning, Kosher salt and pepper. Cook until slightly golden on all sides, then set aside. 4-5 minutes.

To the same preheated pot, add 1 small onion (diced), 2 large carrots (chopped), and 2 stalks celery (diced), and cook, stirring occasionally for 3-4 minutes.

Sprinkle with 3 tablespoons gluten-free flour and continue to cook for 1 minute more. Add 3 cups chicken broth or chicken stock and stir until well combined.

Stir in the diced 1 ½ cups potatoes, 1 ½ cups sweet potatoes, 1 red bell pepper (diced) browned chicken, and A few sprigs of fresh rosemary. Mix well to combine and allow it to get to a boil. Reduce the heat and cover the pot; simmer for about 30 minutes.

Once the time is up and the veggies are tender, remove and discard the herb sprigs.

Stir in the 1 cup frozen peas and 4 ounces cream cheese. Mix well and stir for a minute or so.

Sprinkle with chopped parsley if desired and enjoy!