NUTRITION

SERVINGS

INGREDIENTS

5 oz Chicken breast

0.75 cup Cheese tortellini

1 tsp Olive oil

2 tbsp Sun-dried tomatoes

2 cup Baby spinach

1 clove Garlic

0.25 cup Chicken broth

1 tbsp Greek yogurt

0.25 tsp Sea salt

0.25 tsp Black pepper

0.25 tsp Red pepper flakes

PREPARATION

• 1

  Boil a pot of salted water and cook the cheese tortellini according to package directions until al dente; drain and set aside.

• 2

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

• 3

  Heat olive oil in a large skillet over medium-high heat and sear the chicken until golden brown and cooked through, approximately 5-6 minutes per side.

• 4

  Remove the chicken from the skillet, let it rest for 3 minutes, and then slice into thin strips.

• 5

  In the same skillet, add the minced garlic and sun-dried tomatoes, sautéing for 1 minute until the garlic is fragrant.

• 6

  Pour in the chicken broth to deglaze the pan, scraping up any browned bits, then add the baby spinach and cook until wilted.

• 7

  Reduce the heat to low and stir in the Greek yogurt and red pepper flakes to create a light, creamy sauce.

• 8

  Add the cooked tortellini and sliced chicken back into the skillet, tossing gently to coat all ingredients in the sauce before serving.