NUTRITION

SERVINGS

INGREDIENTS

5 oz chicken breast

0.5 cup potato gnocchi

1 tbsp basil pesto

0.25 cup non-fat Greek yogurt

1 tsp pine nuts

1 cup baby spinach

1 tsp extra virgin olive oil

0.25 tsp sea salt

0.25 tsp black pepper

PREPARATION

• 1

  Toast pine nuts in a dry skillet over medium heat until golden and fragrant, then remove and set aside.

• 2

  Season diced chicken breast with sea salt and black pepper.

• 3

  Heat olive oil in the skillet and sauté chicken until cooked through and lightly browned.

• 4

  Boil gnocchi in a pot of salted water until they float to the surface, then drain well.

• 5

  Reduce skillet heat to low, add pesto, Greek yogurt, and baby spinach, stirring until the greens wilt.

• 6

  Toss the cooked gnocchi into the creamy sauce and serve topped with the toasted pine nuts.