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 a delicious plate featuring perfectly seared chicken breast paired with a comforting serving of spinach-infused tortelloni and sweet, blistered tomatoes. This dish delivers a beautiful mix of textures and flavors – tender chicken, creamy pasta, and lightly charred tomatoes – offering a satisfying meal that's as visually appealing as it is nutrient-packed.

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NUTRITION

436kcal
Protein
44.4g
Fat
14.8g
Carbs
28.6g

SERVINGS

1 serving

INGREDIENTS

4 ounces Chicken Breast

0.75 cup Spinach Tortelloni

1 cup Baby Spinach

1 medium Tomato

1 teaspoon Olive Oil

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PREPARATION

  • 1

    Season the chicken breast lightly with salt and pepper. Heat a non-stick skillet over medium-high heat and add the chicken. Sear for about 5-6 minutes per side until the internal temperature reaches 165°F, then remove from the pan and let rest.

  • 2

    In a medium pot, bring water to a boil and cook the spinach tortelloni according to package instructions. Drain and set aside.

  • 3

    While the tortelloni cooks, heat a small pan over medium heat with the teaspoon of olive oil. Add the halved tomato (cut side down) and blister them for 2-3 minutes until they develop a good char; remove from heat.

  • 4

    In the same skillet used for the chicken (or in a separate pan), quickly wilt the baby spinach over low heat just until it softens, adding a pinch of salt if desired.

  • 5

    Combine the cooked tortelloni with the wilted spinach to create a light, creamy base. Plate by placing the spinach-tortelloni mixture, then slice the chicken breast and arrange it on top. Garnish with the blistered tomatoes and serve immediately.

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 a delicious plate featuring perfectly seared chicken breast paired with a comforting serving of spinach-infused tortelloni and sweet, blistered tomatoes. This dish delivers a beautiful mix of textures and flavors – tender chicken, creamy pasta, and lightly charred tomatoes – offering a satisfying meal that's as visually appealing as it is nutrient-packed.

NUTRITION

436kcal
Protein
44.4g
Fat
14.8g
Carbs
28.6g

SERVINGS

1 serving

INGREDIENTS

4 ounces Chicken Breast

0.75 cup Spinach Tortelloni

1 cup Baby Spinach

1 medium Tomato

1 teaspoon Olive Oil

PREPARATION

  • 1

    Season the chicken breast lightly with salt and pepper. Heat a non-stick skillet over medium-high heat and add the chicken. Sear for about 5-6 minutes per side until the internal temperature reaches 165°F, then remove from the pan and let rest.

  • 2

    In a medium pot, bring water to a boil and cook the spinach tortelloni according to package instructions. Drain and set aside.

  • 3

    While the tortelloni cooks, heat a small pan over medium heat with the teaspoon of olive oil. Add the halved tomato (cut side down) and blister them for 2-3 minutes until they develop a good char; remove from heat.

  • 4

    In the same skillet used for the chicken (or in a separate pan), quickly wilt the baby spinach over low heat just until it softens, adding a pinch of salt if desired.

  • 5

    Combine the cooked tortelloni with the wilted spinach to create a light, creamy base. Plate by placing the spinach-tortelloni mixture, then slice the chicken breast and arrange it on top. Garnish with the blistered tomatoes and serve immediately.