YOUR SOLIN GENERATED RECIPE
Creamy Pesto Gnocchi with Sun-Dried Tomatoes
Pan-seared chicken and pillowy gnocchi tossed in a velvety pesto sauce with tangy sun-dried tomatoes and fresh spinach.
INGREDIENTS
4 oz chicken breast
0.5 cup potato gnocchi
0.5 cup non-fat Greek yogurt
1 tbsp basil pesto
2 tbsp sun-dried tomatoes
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
Bring a pot of salted water to a boil and cook the gnocchi until they float to the surface, then drain and set aside.
Heat the olive oil in a large skillet over medium-high heat and add the cubed chicken breast.
Season the chicken with sea salt and black pepper, searing until golden brown and cooked through.
Reduce the heat to medium and add the minced garlic and sun-dried tomatoes, sautéing for 60 seconds until fragrant.
Turn the heat to low and stir in the Greek yogurt and basil pesto, whisking gently to create a smooth, creamy sauce.
Add the cooked gnocchi and fresh baby spinach to the skillet, tossing until the spinach is wilted and every piece is coated.