NUTRITION

SERVINGS

INGREDIENTS

5 oz Ground chicken

0.5 cup Cheese tortellini

1 tsp Extra virgin olive oil

2 clove Garlic

1 tbsp Sun-dried tomatoes

2 cup Fresh baby spinach

0.25 cup Low-sodium chicken broth

3 tbsp Plain non-fat Greek yogurt

1 tbsp Grated parmesan cheese

0.25 tsp Sea salt

0.25 tsp Black pepper

0.25 tsp Dried oregano

PREPARATION

• 1

  Bring a pot of salted water to a boil and cook the cheese tortellini according to package directions, then drain.

• 2

  Heat the olive oil in a large skillet over medium-high heat and add the ground chicken, breaking it apart until fully browned.

• 3

  Stir in the minced garlic, chopped sun-dried tomatoes, sea salt, black pepper, and dried oregano, cooking for 1 minute until fragrant.

• 4

  Pour in the chicken broth to deglaze the pan, then add the fresh baby spinach and toss until the leaves are just wilted.

• 5

  Reduce the heat to low and stir in the Greek yogurt and parmesan cheese until a smooth, creamy sauce forms.

• 6

  Add the cooked tortellini to the skillet, tossing gently to coat every piece in the velvety sauce before serving.