Name: Gnocchi with arugula pesto
Prep time: 15 min
Cook time: 10 min
Total time: 25 min
Yield: 1 serving
Ingredients: 6 oz boneless skinless chicken breast, patted dry; 3.5 oz gnocchi; 1 oz arugula; 1/2 cup fresh basil; 1 clove garlic, peeled; 1 1/2 tbsp grated Parmesan cheese; 1 tsp lemon juice; 1 1/4 tsp extra virgin olive oil; 3/4 tsp salt; 1/2 tsp black pepper; 4 1/4 cups water; 2 tbsp plain nonfat Greek yogurt

Nutrition

Per serving

463 calories

Protein: 50g; 43% of calories
Carbs: 39g; 33% of calories
Fat: 13g; 24% of calories

Instructions

Prep 15 min · Cook 10 min

Bring the water and half the salt to a boil in a large pot for 10 minutes.
Season the chicken breast with the remaining salt and the black pepper. Heat half the olive oil in a 12-inch skillet over medium-high heat. Add the chicken and cook for 6 minutes, flip, and cook for 6 to 8 minutes more. Done when opaque in the center, 165°F.
While the chicken cooks, place the arugula, basil, garlic, Parmesan, lemon juice, Greek yogurt, and the remaining olive oil in a blender. Pulse until smooth, adding a spoonful of the gnocchi water if needed to reach a thick sauce consistency.
Add the gnocchi to the boiling water. Cook for 2 to 3 minutes until they float to the surface. Drain the gnocchi, reserving a small amount of the cooking water.
Toss the warm gnocchi with the arugula pesto, adding a splash of the cooking water to coat evenly. Slice the chicken breast and serve alongside the gnocchi.

Nutrition

Ingredients

Instructions

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