Creamy Spinach Chicken Penne with Ricotta

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

Creamy Spinach Chicken Penne with Ricotta

YOUR SOLIN GENERATED RECIPE

Creamy Spinach Chicken Penne with Ricotta

Enjoy a satisfying bowl of creamy chicken penne enriched with fresh spinach and dollops of velvety ricotta. This dish marries tender chicken breast with whole wheat penne in a light sauce, perfect for a balanced meal any time of day.

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NUTRITION

461kcal
Protein
38.6g
Fat
11.9g
Carbs
52.1g

SERVINGS

1 serving

INGREDIENTS

4 ounces Chicken Breast

1 cup cooked Whole Wheat Penne Pasta

1/4 cup Part-Skim Ricotta Cheese

1 cup Fresh Spinach

1 teaspoon Extra Virgin Olive Oil

2 cloves Garlic

1/4 medium Yellow Onion

Salt and Pepper to taste

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PREPARATION

  • 1

    Begin by cooking the whole wheat penne pasta according to package instructions until al dente. Drain and set aside.

  • 2

    Season the chicken breast with salt and pepper. In a skillet, heat the olive oil over medium heat and sauté the chicken for about 5-7 minutes per side until fully cooked and golden brown. Remove the chicken and let it rest before slicing into strips.

  • 3

    In the same skillet, add the minced garlic and diced onion, cooking until they soften and become fragrant, about 2-3 minutes.

  • 4

    Add the fresh spinach to the skillet and allow it to wilt, stirring gently.

  • 5

    Lower the heat and stir in the ricotta cheese to create a creamy sauce. Adjust seasoning with salt and pepper.

  • 6

    Combine the cooked pasta with the sauce in the skillet. Add the sliced chicken and gently toss everything together until evenly coated.

  • 7

    Serve warm and enjoy this balanced, satisfying dish.

Creamy Spinach Chicken Penne with Ricotta

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

Creamy Spinach Chicken Penne with Ricotta

YOUR SOLIN GENERATED RECIPE

Creamy Spinach Chicken Penne with Ricotta

Enjoy a satisfying bowl of creamy chicken penne enriched with fresh spinach and dollops of velvety ricotta. This dish marries tender chicken breast with whole wheat penne in a light sauce, perfect for a balanced meal any time of day.

NUTRITION

461kcal
Protein
38.6g
Fat
11.9g
Carbs
52.1g

SERVINGS

1 serving

INGREDIENTS

4 ounces Chicken Breast

1 cup cooked Whole Wheat Penne Pasta

1/4 cup Part-Skim Ricotta Cheese

1 cup Fresh Spinach

1 teaspoon Extra Virgin Olive Oil

2 cloves Garlic

1/4 medium Yellow Onion

Salt and Pepper to taste

PREPARATION

  • 1

    Begin by cooking the whole wheat penne pasta according to package instructions until al dente. Drain and set aside.

  • 2

    Season the chicken breast with salt and pepper. In a skillet, heat the olive oil over medium heat and sauté the chicken for about 5-7 minutes per side until fully cooked and golden brown. Remove the chicken and let it rest before slicing into strips.

  • 3

    In the same skillet, add the minced garlic and diced onion, cooking until they soften and become fragrant, about 2-3 minutes.

  • 4

    Add the fresh spinach to the skillet and allow it to wilt, stirring gently.

  • 5

    Lower the heat and stir in the ricotta cheese to create a creamy sauce. Adjust seasoning with salt and pepper.

  • 6

    Combine the cooked pasta with the sauce in the skillet. Add the sliced chicken and gently toss everything together until evenly coated.

  • 7

    Serve warm and enjoy this balanced, satisfying dish.