NUTRITION

SERVINGS

INGREDIENTS

4 oz chicken breast

0.5 cup potato gnocchi

1 tbsp basil pesto

0.25 cup non-fat Greek yogurt

0.5 tbsp pine nuts

1 cup fresh baby spinach

1 tsp olive oil

0.25 tsp sea salt

0.25 tsp black pepper

PREPARATION

• 1

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

• 2

  Bring a medium pot of salted water to a boil and cook the potato gnocchi according to package directions until they float, then drain and reserve 2 tablespoons of the cooking water.

• 3

  Season the chicken breast with sea salt and black pepper; heat olive oil in a large skillet over medium-high heat and sear the chicken until cooked through and lightly browned.

• 4

  Lower the skillet heat to medium, add the fresh baby spinach, and stir until the leaves are just wilted.

• 5

  In a small bowl, whisk together the basil pesto and non-fat Greek yogurt until smooth to create the creamy sauce base.

• 6

  Add the cooked gnocchi and the creamy pesto mixture to the skillet with the chicken and spinach, tossing gently and adding the reserved pasta water if needed to reach a silky consistency.

• 7

  Divide the gnocchi into a bowl and garnish with the toasted pine nuts before serving warm.