NUTRITION

SERVINGS

INGREDIENTS

4 oz chicken breast

0.75 cup cheese ravioli

1 tbsp grass-fed butter

10 leaves fresh sage

0.5 tsp sea salt

0.25 tsp black pepper

1 clove garlic

1 tbsp parmesan cheese

1 cup baby spinach

PREPARATION

• 1

  Bring a large pot of salted water to a boil and cook the ravioli according to package directions until al dente.

• 2

  While the pasta cooks, season the chicken breast with half of the salt and pepper.

• 3

  Heat a large skillet over medium-high heat and sear the chicken until golden and cooked through, then remove from the pan and slice.

• 4

  In the same skillet, melt the grass-fed butter over medium heat until it begins to foam and turn a light amber color.

• 5

  Add the fresh sage leaves and minced garlic to the butter, frying for 1 minute until the sage is crisp and the butter smells nutty.

• 6

  Toss the cooked ravioli, sliced chicken, and baby spinach into the skillet, stirring until the spinach is just wilted.

• 7

  Season with the remaining salt and pepper, then serve topped with shaved parmesan cheese.