NUTRITION

SERVINGS

INGREDIENTS

4 oz chicken breast

0.75 cup potato gnocchi

1 tbsp basil pesto

0.25 cup non-fat Greek yogurt

0.5 tbsp pine nuts

1 cup baby spinach

0.5 tsp olive oil

0.25 tsp sea salt

0.25 tsp black pepper

PREPARATION

• 1

  Place the pine nuts in a small dry skillet over medium-low heat and toast for 2-3 minutes until golden and fragrant, then set aside.

• 2

  Bring a pot of salted water to a boil and cook the potato gnocchi according to package instructions until they float, then drain and reserve 2 tablespoons of the cooking water.

• 3

  Season the chicken breast with sea salt and black pepper on both sides.

• 4

  Heat the olive oil in a large skillet over medium-high heat and sear the chicken for 5-6 minutes per side until cooked through and golden brown.

• 5

  Remove the chicken from the pan, let it rest for 2 minutes, then slice into bite-sized strips.

• 6

  In the same skillet over low heat, whisk together the basil pesto, Greek yogurt, and reserved pasta water until a smooth, creamy sauce forms.

• 7

  Add the baby spinach to the sauce and stir until just wilted.

• 8

  Toss the cooked gnocchi and sliced chicken into the creamy pesto sauce until well coated.

• 9

  Serve immediately in a bowl topped with the toasted pine nuts.