NUTRITION

SERVINGS

INGREDIENTS

4 oz boneless skinless chicken breast

0.75 cup potato gnocchi

1 tbsp basil pesto

0.25 cup plain non-fat Greek yogurt

1 tbsp pine nuts

1 cup fresh baby spinach

0.5 tsp garlic powder

0.25 tsp sea salt

0.25 tsp black pepper

1 tsp extra virgin olive oil

PREPARATION

• 1

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

• 2

  Bring a medium 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

  Cut the chicken breast into bite-sized pieces and season with garlic powder, sea salt, and black pepper.

• 4

  Heat the olive oil in a large skillet over medium-high heat and sauté the chicken until golden brown and cooked through, about 5-7 minutes.

• 5

  Reduce the heat to low, add the baby spinach to the skillet, and stir until just wilted.

• 6

  Stir in the basil pesto, Greek yogurt, and reserved pasta water to create a smooth, creamy sauce.

• 7

  Add the cooked gnocchi to the skillet and toss gently to coat every piece in the pesto cream.

• 8

  Transfer to a bowl and garnish with the toasted pine nuts before serving.