Bring 2 quarts of heavily salted water to a boil. Add the
Gnocchi (1 pckg)
and cook for 2-3 minutes, according to the package directions.
While the water is boiling, heat the
Vegetable Oil (2 Tbsp)
in a medium skillet over low heat. When the oil is shimmering, add the
Pine Nuts (2 Tbsp)
and cook for 2-3 minutes, until golden brown and toasted. Transfer to a papertowel-lined plate.
Boneless, Skinless Chicken Breasts (1 lb)
to the same skillet. Sprinkle with
Salt (1/4 tsp)
Ground Black Pepper (1/4 tsp)
. Cook, stirring occasionally, for 5-6 minutes, or until cooked through.
Add the cooked gnocchi and
Basil Pesto (1 jar)
. Stir to coat.
Stir in the
Fresh Baby Spinach (1 pckg)
and cook for 2-3 minutes, until wilted.