NUTRITION

SERVINGS

INGREDIENTS

4 oz chicken breast

0.75 cup potato gnocchi

0.25 cup plain non-fat Greek yogurt

1 tbsp basil pesto

0.5 tbsp pine nuts

1 cup fresh baby spinach

1 tsp extra virgin olive oil

0.25 tsp sea salt

0.25 tsp black pepper

1 clove garlic

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 gnocchi according to package instructions until they float, then drain and reserve 2 tablespoons of the cooking water.

• 3

  While the gnocchi cooks, heat the olive oil in a large skillet over medium heat and add the cubed chicken breast seasoned with sea salt and black pepper.

• 4

  Sauté the chicken for 5-7 minutes until cooked through, adding the minced garlic during the last minute of cooking.

• 5

  Add the fresh baby spinach to the skillet and stir until just wilted.

• 6

  Reduce the heat to low and stir in the Greek yogurt, basil pesto, and the reserved gnocchi water until a smooth, creamy sauce forms.

• 7

  Gently fold the cooked gnocchi into the sauce to coat evenly.

• 8

  Plate the gnocchi and top with the toasted pine nuts before serving.