Pan-Seared Chicken with Creamy Spinach Tortelloni and Blistered Tomatoes

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

Pan-Seared Chicken with Creamy Spinach Tortelloni and Blistered Tomatoes

YOUR SOLIN GENERATED RECIPE

Pan-Seared Chicken with Creamy Spinach Tortelloni and Blistered Tomatoes

Savor the delightful combination of perfectly pan-seared chicken breast paired with creamy spinach tortelloni, accompanied by vibrant blistered tomatoes and a tangy Greek yogurt sauce infused with garlic and fresh spinach. An enticing blend of textures and flavors that elevates a simple dinner into a gourmet experience.

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NUTRITION

455kcal
Protein
44.1g
Fat
11.9g
Carbs
42.1g

SERVINGS

1 serving

INGREDIENTS

4 oz Chicken Breast

1 tsp Extra Virgin Olive Oil

1 serving Creamy Spinach Tortelloni (150g)

1 cup Cherry Tomatoes

1 cup Fresh Spinach

1/4 cup Nonfat Greek Yogurt

1 clove Minced Garlic

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PREPARATION

  • 1

    Pat the chicken breast dry and season with salt and pepper.

  • 2

    Heat the olive oil in a skillet over medium-high heat. Once hot, add the chicken breast and sear for about 4-5 minutes per side until fully cooked and golden brown.

  • 3

    In a separate pot, cook the spinach tortelloni according to package instructions until al dente, then drain and set aside.

  • 4

    Meanwhile, in the same skillet used for the chicken, add the minced garlic and blister the cherry tomatoes over medium heat for about 3-4 minutes until they start to char slightly.

  • 5

    Add the fresh spinach to the skillet with the tomatoes and allow it to wilt for about 1-2 minutes.

  • 6

    Remove the skillet from heat and stir in the nonfat Greek yogurt to create a light, creamy sauce, then gently fold in the cooked tortelloni.

  • 7

    Slice the chicken breast and serve over a bed of the creamy tortelloni mixture with blistered tomatoes, finishing with a drizzle of any remaining sauce from the skillet.

Pan-Seared Chicken with Creamy Spinach Tortelloni and Blistered Tomatoes

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

Pan-Seared Chicken with Creamy Spinach Tortelloni and Blistered Tomatoes

YOUR SOLIN GENERATED RECIPE

Pan-Seared Chicken with Creamy Spinach Tortelloni and Blistered Tomatoes

Savor the delightful combination of perfectly pan-seared chicken breast paired with creamy spinach tortelloni, accompanied by vibrant blistered tomatoes and a tangy Greek yogurt sauce infused with garlic and fresh spinach. An enticing blend of textures and flavors that elevates a simple dinner into a gourmet experience.

NUTRITION

455kcal
Protein
44.1g
Fat
11.9g
Carbs
42.1g

SERVINGS

1 serving

INGREDIENTS

4 oz Chicken Breast

1 tsp Extra Virgin Olive Oil

1 serving Creamy Spinach Tortelloni (150g)

1 cup Cherry Tomatoes

1 cup Fresh Spinach

1/4 cup Nonfat Greek Yogurt

1 clove Minced Garlic

PREPARATION

  • 1

    Pat the chicken breast dry and season with salt and pepper.

  • 2

    Heat the olive oil in a skillet over medium-high heat. Once hot, add the chicken breast and sear for about 4-5 minutes per side until fully cooked and golden brown.

  • 3

    In a separate pot, cook the spinach tortelloni according to package instructions until al dente, then drain and set aside.

  • 4

    Meanwhile, in the same skillet used for the chicken, add the minced garlic and blister the cherry tomatoes over medium heat for about 3-4 minutes until they start to char slightly.

  • 5

    Add the fresh spinach to the skillet with the tomatoes and allow it to wilt for about 1-2 minutes.

  • 6

    Remove the skillet from heat and stir in the nonfat Greek yogurt to create a light, creamy sauce, then gently fold in the cooked tortelloni.

  • 7

    Slice the chicken breast and serve over a bed of the creamy tortelloni mixture with blistered tomatoes, finishing with a drizzle of any remaining sauce from the skillet.