NUTRITION

SERVINGS

INGREDIENTS

5 oz chicken breast

0.5 cup cheese tortellini

1 tsp olive oil

2 tbsp sun-dried tomatoes

1 cup fresh spinach

1 tbsp heavy cream

0.25 cup chicken broth

2 clove garlic

1 tbsp parmesan cheese

0.25 tsp sea salt

0.25 tsp black pepper

0.25 tsp dried oregano

PREPARATION

• 1

  Dice the chicken breast into bite-sized pieces and season with sea salt, black pepper, and dried oregano.

• 2

  Heat the olive oil in a large skillet over medium-high heat and add the chicken, searing until golden brown and cooked through.

• 3

  Remove the chicken from the skillet and set aside, then add the minced garlic and chopped sun-dried tomatoes to the same pan, sautéing for 1 minute.

• 4

  Pour in the chicken broth and heavy cream, scraping the bottom of the pan to release any flavorful browned bits.

• 5

  Add the cheese tortellini to the skillet, cover with a lid, and simmer for 3 to 4 minutes until the pasta is tender.

• 6

  Stir the cooked chicken back into the pan along with the fresh spinach, tossing until the spinach is just wilted and the sauce has thickened slightly.

• 7

  Garnish with grated parmesan cheese and serve immediately while hot.