Pan-Seared Tuscan Chicken with Tortellini

Golden chicken cutlets served alongside cheese tortellini tossed in garlic-herb butter, wilted baby spinach, and sweet burst cherry tomatoes.

• Prep: 10 min
• Cook: 15 min
• Total: 25 min
• Servings: 2
• Cuisine: Italian
• Difficulty: Easy
• Cost: $6.49/serving

Dietary

• Nut-Free
• High-Protein
• Low-Sugar

Tags

• sauté
• quick
• fresh
• savory

Ingredients

• 1 pound chicken breast (boneless, skinless, sliced into cutlets)
• 1 package cheese tortellini (9 oz package)
• 2 tablespoon olive oil
• 1 pint cherry tomatoes (halved)
• 3 clove garlic (minced)
• 2 cup baby spinach
• 1 teaspoon Italian seasoning
• 0.5 teaspoon salt
• 0.25 teaspoon black pepper
• 0.25 cup Parmesan cheese (grated)

Instructions

1. Bring a medium pot of salted water to a boil. Cook cheese tortellini according to package directions for 3 to 4 minutes, then drain and set aside.
2. Season chicken breast cutlets with Italian seasoning, 1/4 teaspoon of the salt, and black pepper. Heat 1 tablespoon olive oil in a large skillet over medium-high heat.
3. Add chicken cutlets to skillet and cook for 4 to 5 minutes per side until golden brown and the internal temperature reaches 165°F. Transfer chicken to a cutting board to rest for 3 minutes, then slice.
4. In the same skillet, heat remaining 1 tablespoon olive oil over medium heat. Add minced garlic and halved cherry tomatoes; sauté for 2 minutes until tomatoes begin to blister. Stir in baby spinach and remaining 1/4 teaspoon salt until wilted, about 1 minute.
5. Toss the cooked tortellini and grated Parmesan cheese into the skillet with the tomato and spinach mixture. Serve warm topped with the sliced chicken.

Nutrition (per serving)

• Calories: 745
• Protein: 67.8 g
• Carbohydrates: 54.3 g
• Fat: 30 g
• Fiber: 4.6 g
• Sodium: 1422 mg
• Saturated Fat: 7.3 g
• Sugar: 5.3 g
• Cholesterol: 194 mg