Name: Ricotta Spinach Tortellini with Roasted Tomato Sauce
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 0.75 cup Ricotta and spinach tortellini; 4 oz Chicken breast; 1 cup Cherry tomatoes; 1 cup Spinach; 2 tsp Olive oil; 1 clove Garlic; 0.25 tsp Sea salt; 0.25 tsp Black pepper; 1 tbsp Basil; 1 tbsp Parmesan cheese

Ricotta Spinach Tortellini with Roasted Tomato Sauce

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

YOUR SOLIN GENERATED RECIPE

Ricotta Spinach Tortellini with Roasted Tomato Sauce

Pan-seared chicken and tender tortellini tossed in a vibrant roasted tomato sauce with wilted spinach and fragrant basil.

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NUTRITION

Protein

49.5g

Fat

23.2g

Carbs

42.1g

SERVINGS

1 serving

INGREDIENTS

0.75 cup Ricotta and spinach tortellini

4 oz Chicken breast

1 cup Cherry tomatoes

1 cup Spinach

2 tsp Olive oil

1 clove Garlic

0.25 tsp Sea salt

0.25 tsp Black pepper

1 tbsp Basil

1 tbsp Parmesan cheese

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PREPARATION

1
Preheat oven to 400°F and roast cherry tomatoes with 1 teaspoon of olive oil until they burst.
2
Season and pan-sear chicken breast until cooked through, then slice into strips.
3
Boil tortellini in salted water according to package directions until al dente.
4
In a large pan, sauté minced garlic in the remaining oil and add the roasted tomatoes, mashing them slightly to create a sauce.
5
Fold in the spinach until just wilted, then toss in the cooked tortellini and sliced chicken.
6
Garnish with basil and a sprinkle of parmesan cheese before serving.