NUTRITION

SERVINGS

INGREDIENTS

4.5 oz Chicken breast

0.75 cup Potato gnocchi

2 cup Baby arugula

1 tbsp Walnuts

1 tbsp Parmesan cheese

1 tsp Lemon juice

1 clove Garlic

0.5 tsp Olive oil

0.5 cup Cherry tomatoes

0.25 tsp Sea salt

0.25 tsp Black pepper

PREPARATION

• 1

  Bring a large pot of salted water to a boil.

• 2

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

• 3

  Heat a non-stick skillet over medium-high heat with the olive oil and sear the chicken until golden and cooked through, then set aside to rest for five minutes.

• 4

  In a food processor, pulse 1.5 cups of the baby arugula, walnuts, parmesan cheese, garlic, lemon juice, and the remaining salt and pepper until a coarse pesto paste forms.

• 5

  Cook the gnocchi in the boiling water until they float to the surface, which takes about 2 to 3 minutes, then drain and reserve 2 tablespoons of the cooking water.

• 6

  Dice the rested chicken into bite-sized pieces.

• 7

  In the same skillet used for the chicken, combine the gnocchi, diced chicken, arugula pesto, reserved cooking water, and cherry tomatoes.

• 8

  Toss gently over low heat for 1 minute until the tomatoes just begin to soften and the sauce is creamy, then fold in the remaining 0.5 cup of fresh arugula before serving.