NUTRITION

SERVINGS

INGREDIENTS

5 oz Chicken breast

0.5 cup Potato gnocchi

0.25 cup Part-skim ricotta cheese

1 cup Fresh baby spinach

1 tsp Extra virgin olive oil

1 clove Garlic

1 tbsp Lemon juice

0.5 tsp Lemon zest

0.25 tsp Sea salt

0.25 tsp Black pepper

1 tbsp Water

PREPARATION

• 1

  Bring a small pot of salted water to a boil and cook the gnocchi according to package directions until they float, then drain and reserve one tablespoon of the cooking water.

• 2

  While the gnocchi cooks, heat the olive oil in a large skillet over medium-high heat and sauté the cubed chicken breast until golden brown and cooked through.

• 3

  Reduce the skillet heat to low, add the minced garlic, and cook for one minute until fragrant.

• 4

  Stir in the ricotta cheese, lemon juice, lemon zest, sea salt, black pepper, and the reserved cooking water to create a smooth, creamy sauce.

• 5

  Add the fresh baby spinach to the skillet and toss until just wilted, then gently fold in the cooked gnocchi until evenly coated.