YOUR SOLIN GENERATED RECIPE
Pan-Seared Chicken with Creamy Ricotta Whole Wheat Pasta
Savor a delightful medley of tender pan-seared chicken paired with whole wheat pasta enveloped in a light and creamy ricotta sauce. This dish is enhanced with fresh spinach, vibrant cherry tomatoes, and aromatic garlic, creating a balanced, satisfying meal perfect for a nutritious dinner.
INGREDIENTS
4 ounces Chicken Breast
1/2 cup dry Whole Wheat Pasta
1/4 cup Ricotta Cheese (Part-Skim)
1 teaspoon Olive Oil
1 cup Spinach
1/2 cup Cherry Tomatoes
2 cloves Garlic
PREPARATION
Bring a pot of water to a boil, add a pinch of salt and cook the whole wheat pasta according to package instructions until al dente. Drain and set aside.
While the pasta cooks, season the chicken breast with salt and pepper.
Heat the olive oil in a non-stick skillet over medium-high heat. Add the chicken breast and sear for about 5-6 minutes per side until fully cooked and golden brown. Remove from the skillet and let it rest for a couple of minutes before slicing.
In the same skillet, add minced garlic and sauté until fragrant, then add the cherry tomatoes. Cook for about 2 minutes until the tomatoes begin to soften.
Stir in the ricotta cheese and a splash of the pasta cooking water to create a light, creamy sauce. Add the cooked pasta and fresh spinach, tossing everything together until the spinach wilts slightly.
Slice the chicken into strips and arrange on top of the pasta. Serve immediately and enjoy the balanced blend of flavors and textures.