Herb-Garlic Pan Seared Chicken with Creamy Spinach Tortellini

This is an example of a meal that Solin would create to include in your personalized meal plan.

Herb-Garlic Pan Seared Chicken with Creamy Spinach Tortellini

YOUR SOLIN GENERATED RECIPE

Herb-Garlic Pan Seared Chicken with Creamy Spinach Tortellini

Enjoy a delightful plate of pan-seared chicken breast infused with fresh herbs and garlic, served over tender cheese and spinach tortellini draped in a velvety, light cream sauce with a burst of fresh spinach. This well-balanced dish delivers savory flavors while keeping it light and satisfying.

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NUTRITION

477kcal
Protein
38.2g
Fat
20g
Carbs
33.5g

SERVINGS

1 serving

INGREDIENTS

4 ounces Chicken Breast

1 cup Spinach Tortellini

1/8 cup Heavy Cream

1 cup Fresh Spinach

1 clove Garlic

1 teaspoon Olive Oil

2 tablespoons Fresh Herbs (Parsley & Basil)

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PREPARATION

  • 1

    Pat dry the chicken breast and season with salt, pepper, and the chopped fresh herbs.

  • 2

    Heat a teaspoon of olive oil in a pan over medium-high heat and add the chicken. Sear both sides until golden brown and the internal temperature reaches 165°F, about 4-5 minutes per side.

  • 3

    In a separate pot, cook the spinach tortellini according to package instructions until al dente. Drain and set aside.

  • 4

    In the same pan used for the chicken, reduce heat to medium, add the minced garlic and sauté until fragrant for about 30 seconds.

  • 5

    Stir in the heavy cream and fresh spinach, letting the cream heat and the spinach wilt slightly to create a light creamy sauce.

  • 6

    Add the cooked tortellini to the pan and toss gently to coat with the sauce.

  • 7

    Slice the chicken breast and serve it over the creamy tortellini, drizzling any extra sauce on top.

Herb-Garlic Pan Seared Chicken with Creamy Spinach Tortellini

This is an example of a meal that Solin would create to include in your personalized meal plan.

Herb-Garlic Pan Seared Chicken with Creamy Spinach Tortellini

YOUR SOLIN GENERATED RECIPE

Herb-Garlic Pan Seared Chicken with Creamy Spinach Tortellini

Enjoy a delightful plate of pan-seared chicken breast infused with fresh herbs and garlic, served over tender cheese and spinach tortellini draped in a velvety, light cream sauce with a burst of fresh spinach. This well-balanced dish delivers savory flavors while keeping it light and satisfying.

NUTRITION

477kcal
Protein
38.2g
Fat
20g
Carbs
33.5g

SERVINGS

1 serving

INGREDIENTS

4 ounces Chicken Breast

1 cup Spinach Tortellini

1/8 cup Heavy Cream

1 cup Fresh Spinach

1 clove Garlic

1 teaspoon Olive Oil

2 tablespoons Fresh Herbs (Parsley & Basil)

PREPARATION

  • 1

    Pat dry the chicken breast and season with salt, pepper, and the chopped fresh herbs.

  • 2

    Heat a teaspoon of olive oil in a pan over medium-high heat and add the chicken. Sear both sides until golden brown and the internal temperature reaches 165°F, about 4-5 minutes per side.

  • 3

    In a separate pot, cook the spinach tortellini according to package instructions until al dente. Drain and set aside.

  • 4

    In the same pan used for the chicken, reduce heat to medium, add the minced garlic and sauté until fragrant for about 30 seconds.

  • 5

    Stir in the heavy cream and fresh spinach, letting the cream heat and the spinach wilt slightly to create a light creamy sauce.

  • 6

    Add the cooked tortellini to the pan and toss gently to coat with the sauce.

  • 7

    Slice the chicken breast and serve it over the creamy tortellini, drizzling any extra sauce on top.