Ingredients:

  • 1 lb chicken breast, cut into 1-inch cubes
  • 1 tbsp extra virgin olive oil
  • 1 package (16 oz) potato gnocchi
  • 2 cloves garlic, minced
  • 1 cup low-sodium marinara sauce
  • ½ cup low-fat Greek yogurt
  • ¼ cup grated Parmesan cheese
  • 1 tsp dried Italian seasoning
  • 1 cup part-skim mozzarella cheese, shredded
  • 2 tbsp fresh basil, chiffonade

Instructions:

  1. Preheat the oven to 400°F (200°C).
  2. Heat olive oil in an oven-safe skillet over medium-high heat. Add cubed chicken breast and brown for 3–4 minutes until golden. Remove chicken and set aside.
  3. In the same skillet, add dry gnocchi and sauté for 5–7 minutes, stirring occasionally, until the edges are mahogany-colored and crisp.
  4. Lower heat to medium. Stir in minced garlic and cook for 30 seconds.
  5. In a small bowl, whisk together marinara, Greek yogurt, Parmesan, and Italian seasoning. Pour the mixture over the gnocchi and stir until bubbling.
  6. Fold the browned chicken back into the skillet and smooth the mixture with a spatula.
  7. Distribute shredded mozzarella evenly over the top.
  8. Transfer skillet to the oven and bake for 12–15 minutes, until the cheese is bubbling and browned.
  9. Garnish with fresh basil and serve.