NUTRITION

SERVINGS

INGREDIENTS

5 oz chicken breast

0.5 cup potato gnocchi

1 tbsp basil pesto

0.25 cup non-fat Greek yogurt

2 tbsp sun-dried tomatoes

1 cup baby spinach

1 clove garlic

1 tsp olive oil

0.25 tsp sea salt

0.25 tsp black pepper

PREPARATION

• 1

  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 set aside.

• 2

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

• 3

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

• 4

  Reduce the heat to medium and add the minced garlic and sun-dried tomatoes, sautéing for 1 minute until fragrant.

• 5

  Stir in the basil pesto and non-fat Greek yogurt, mixing constantly to create a smooth, creamy sauce without boiling the yogurt.

• 6

  Add the cooked gnocchi and baby spinach to the skillet, tossing gently until the spinach is wilted and the gnocchi is well-coated in the sauce.

• 7

  Serve immediately while the sauce is warm and the gnocchi are light and tender.