NUTRITION

SERVINGS

INGREDIENTS

5 oz Chicken breast

0.5 cup Potato gnocchi

2 cups Baby arugula

1 tbsp Walnuts

1 tbsp Parmesan cheese

0.5 tbsp Extra virgin olive oil

1 clove Garlic

1 tsp Lemon juice

0.25 tsp Sea salt

0.25 tsp Black pepper

PREPARATION

• 1

  Bring a medium 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 and sear the chicken for 6-7 minutes per side until cooked through, then set aside to rest before slicing into thin strips.

• 4

  In a food processor, combine the baby arugula, walnuts, garlic, lemon juice, parmesan cheese, and extra virgin olive oil.

• 5

  Pulse the mixture until a slightly textured pesto forms, adding a teaspoon of water if needed to reach a smooth consistency.

• 6

  Add the potato gnocchi to the boiling water and cook for 2-3 minutes, or until they float to the surface.

• 7

  Drain the gnocchi, reserving two tablespoons of the cooking water.

• 8

  In a large bowl, toss the warm gnocchi and sliced chicken with the arugula pesto and reserved pasta water until well coated.

• 9

  Season with the remaining sea salt and black pepper before serving immediately.