NUTRITION

SERVINGS

INGREDIENTS

4 oz Chicken breast

0.5 cup Part-skim ricotta cheese

2 tbsp All-purpose flour

1 tbsp Parmesan cheese

1 tsp Ghee

5 leaves Fresh sage

0.25 tsp Sea salt

0.25 tsp Black pepper

0.13 tsp Garlic powder

1 tsp Olive oil

PREPARATION

• 1

  Season the chicken breast with half of the sea salt, black pepper, and garlic powder.

• 2

  Heat the olive oil in a skillet over medium heat and cook the chicken until golden brown and cooked through, then remove from the pan and set aside.

• 3

  In a medium bowl, combine the ricotta cheese, parmesan cheese, and the remaining salt, pepper, and garlic powder, stirring until the mixture is smooth.

• 4

  Gently fold in the all-purpose flour until a soft dough forms, being careful not to overwork the mixture.

• 5

  Bring a large pot of salted water to a gentle boil.

• 6

  Drop small, rounded spoonfuls of the ricotta dough into the boiling water and cook until they float to the surface, which should take about 2 to 3 minutes, then drain carefully.

• 7

  In the same skillet used for the chicken, melt the ghee over medium heat and add the fresh sage leaves, sautéing until they are crisp and the ghee develops a nutty aroma.

• 8

  Toss the cooked gnocchi and the reserved chicken in the sage butter sauce and serve immediately while hot.