NUTRITION

SERVINGS

INGREDIENTS

4 oz chicken breast

0.75 cup potato gnocchi

1 tbsp basil pesto

2 tbsp non-fat Greek yogurt

0.5 tbsp pine nuts

1 cup baby spinach

0.5 tbsp parmesan cheese

0.25 tsp sea salt

0.25 tsp black pepper

1 tsp olive oil

PREPARATION

• 1

  Place pine nuts in a small dry skillet over medium-low heat and toast until golden and fragrant, then set aside.

• 2

  Season the chicken breast evenly with sea salt and black pepper.

• 3

  Heat olive oil in a large skillet over medium-high heat and cook the chicken until golden brown and cooked through, about 5-6 minutes per side.

• 4

  While chicken cooks, bring a pot of salted water to a boil and cook the gnocchi until they float to the surface, then drain, reserving 2 tablespoons of pasta water.

• 5

  Remove the chicken from the skillet and slice into bite-sized strips.

• 6

  In the same skillet used for the chicken, lower the heat to low and whisk together the basil pesto, Greek yogurt, and reserved pasta water until a velvety sauce forms.

• 7

  Add the cooked gnocchi, sliced chicken, and baby spinach to the skillet, tossing gently until the spinach is wilted and everything is coated in sauce.

• 8

  Serve immediately topped with the toasted pine nuts and a sprinkle of parmesan cheese.