NUTRITION

SERVINGS

INGREDIENTS

5 oz chicken breast

0.5 cup potato gnocchi

0.5 tbsp basil pesto

2 tbsp plain non-fat Greek yogurt

0.5 tsp pine nuts

1 tbsp shredded parmesan cheese

1 cup fresh baby spinach

0.5 tsp extra virgin olive oil

0.25 tsp sea salt

0.25 tsp black pepper

1 clove garlic

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 gnocchi according to package instructions until they float to the surface, then drain and reserve 2 tablespoons of the cooking water.

• 3

  While the water boils, dice the chicken breast into bite-sized pieces and season with sea salt and black pepper.

• 4

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

• 5

  Add the minced garlic to the skillet and cook for 30 seconds until fragrant, then stir in the fresh baby spinach until just wilted.

• 6

  Reduce the heat to low and stir in the basil pesto, Greek yogurt, and reserved cooking 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

  Serve immediately topped with the toasted pine nuts and shredded parmesan cheese.