NUTRITION

SERVINGS

INGREDIENTS

5 oz chicken breast

0.5 cup potato gnocchi

1 tbsp basil pesto

2 tbsp non-fat Greek yogurt

1 tsp pine nuts

1 cup fresh baby spinach

1 tsp olive oil

0.25 tsp sea salt

0.25 tsp black pepper

1 tsp garlic

PREPARATION

• 1

  Place pine nuts in a small dry skillet over medium-low heat, tossing frequently until they are golden and fragrant.

• 2

  Bring a large pot of salted water to a boil and cook the gnocchi until they float to the surface, then drain.

• 3

  Heat olive oil in a large skillet over medium heat and sauté the diced chicken seasoned with salt and pepper until cooked through.

• 4

  Stir in the minced garlic and baby spinach, cooking for 1-2 minutes until the greens are completely wilted.

• 5

  Reduce heat to low and stir in the basil pesto and Greek yogurt until a smooth, velvety sauce forms.

• 6

  Add the cooked gnocchi to the skillet, tossing gently to coat every piece, and serve immediately topped with the toasted pine nuts.