NUTRITION

SERVINGS

INGREDIENTS

4 oz chicken breast

0.5 cup spinach ricotta tortellini

1 tbsp unsalted butter

1 cup baby spinach

1 tbsp parmesan cheese

1 tsp lemon juice

0.25 tsp sea salt

0.25 tsp black pepper

1 tsp fresh sage

1 tsp olive oil

PREPARATION

• 1

  Bring a large pot of salted water to a boil and cook the spinach ricotta tortellini according to the package directions, then drain and set aside.

• 2

  Season the chicken breast evenly with the sea salt and black pepper.

• 3

  Heat the olive oil in a large skillet over medium-high heat and sear the chicken for about 6 minutes per side until golden brown and cooked through.

• 4

  Remove the chicken from the skillet, let it rest for a few minutes, and then slice it into thin strips.

• 5

  In the same skillet, melt the unsalted butter over medium heat, whisking frequently until it begins to foam, turns a deep amber color, and releases a nutty aroma.

• 6

  Stir the chopped fresh sage and baby spinach into the brown butter until the leaves are just wilted.

• 7

  Add the cooked tortellini and sliced chicken back into the skillet, tossing gently to coat every piece in the fragrant brown butter sauce.

• 8

  Drizzle with lemon juice and sprinkle with parmesan cheese before serving warm.