NUTRITION

SERVINGS

INGREDIENTS

4.5 oz chicken breast

0.25 cup part-skim ricotta cheese

1 large egg yolk

1 tbsp grated parmesan cheese

3 tbsp all-purpose flour

1 tsp lemon zest

1 tbsp lemon juice

1 cup fresh baby spinach

1 clove garlic

0.5 tsp extra virgin olive oil

0.25 tsp sea salt

0.25 tsp black pepper

PREPARATION

• 1

  Season the chicken breast with half of the sea salt and black pepper. Heat the olive oil in a non-stick skillet over medium heat and cook the chicken until golden and cooked through, then slice into strips.

• 2

  In a small mixing bowl, combine the ricotta cheese, egg yolk, grated parmesan, and the remaining salt and pepper until smooth.

• 3

  Gently fold in the flour one tablespoon at a time until a soft, slightly tacky dough forms. Do not overmix.

• 4

  Bring a small pot of water to a boil. Roll the dough into small, marble-sized balls and drop them into the water. Boil for 2-3 minutes until they float to the surface, then drain, reserving 2 tablespoons of pasta water.

• 5

  In the same skillet used for the chicken, add the minced garlic and sauté for 30 seconds. Add the spinach and lemon juice, tossing until the spinach is just wilted.

• 6

  Add the gnocchi, chicken, and reserved pasta water to the skillet. Toss gently to coat everything in a light, creamy sauce.

• 7

  Garnish with fresh lemon zest and serve immediately.