Cheese-Stuffed Chicken Breasts and Tortellini Mac-n-Cheese
with Crispy Shallot Topping- Egg
- Milk
- Wheat
- Tree nuts
- Milk
- Mustard
- Peanuts
- Sesame
- Soy
- Sulphites
- May contain traces of allergens
- Gluten
This rich, delicious mac-n-cheese uses cheese tortellini instead of elbow pasta, and we've topped it with pan-seared chicken and crispy shallots. Perfect for nights when you're craving comfort food. Ingredients: Cheese tortellini (pasta: durum wheat semolina, water, liquid egg yolk, liquid whole eggs, filling: cheeses (ricotta, parmesan, romano), toasted wheat crumbs, whey, vegetable oil, flavour (milk), water, salt, yeast extract, garlic powder) (egg, milk, wheat) • Chicken breast • 35% Cream (cream, milk, dextrose, cellulose gel, carrageenan, mono and diglycerides, cellulose gum, polysorbate 80, sodium citrate, disodium phosphate) (milk) • Cheddar cheese (pasteurized milk, modified milk ingredients, cream, bacterial culture, salt, annatto, beta-carotene, calcium chloride, microbial enzyme, cellulose, natamycin) (milk) • Spinach • Cream cheese (milk ingredients, modified milk ingredients, salt, bacterial culture, lactic acid, guar gum, carob bean gum, xanthan gum, potassium sorbate) (milk) • Parmesan cheese (pasteurized milk, modified milk ingredients, water, modified corn starch and/or potato starch, cheese (milk, bacterial culture, salt, microbial enzyme, lipase), salt, citric acid, sodium phosphate, lactic acid, flavour, sodium citrate, potassium sorbate, caramel colour, beta-carotene, anticaking blend (potato starch, corn starch, dextrose, calcium sulfate, cellulose, natamycin, enzyme)) (milk) • Crispy shallots (onion, palm oil, wheat flour, salt) (wheat) • Cream sauce spice blend (wheat flour, salt, garlic powder, onion powder, canola oil, silicon dioxide) (wheat) • Garlic.
Ingredients
350 g
Cheese Tortellini
(Contains: Egg, Milk, Wheat)
2 unit(s)
Cream Cheese
(Contains: Milk)
56 g
Baby Spinach
10 g
Cream Sauce Spice Blend
(Contains: Wheat May contain traces of: Tree nuts, Milk, Mustard, Peanuts, Sesame, Soy, Sulphites)
113 mL
Cream
(Contains: Milk)
½ cup
Cheddar Cheese, shredded
(Contains: Milk)
28 g
Crispy Shallots
(Contains: Wheat May contain traces of: Gluten)
¼ cup
Parmesan Cheese, shredded
(Contains: Milk)
2 unit(s)
Garlic, cloves
2 unit(s)
Chicken Breasts
Not included in your delivery
0.13 tsp
Salt*
0.13 tsp
Pepper*
1 tbsp
Butter*
(Contains: Milk)
Nutrition Values
Utensils
Cooking Steps
- Before starting, to a large pot, add 10 cups water and 1 tbsp salt (use same for 4 servings). Cover and bring to a boil over high heat.
- Wash and dry all produce.
- Peel, then mince or grate garlic.
- Roughly chop spinach.
- Heat a large non-stick pan over medium.
- Pat chicken dry with paper towels. Season with salt and pepper.
- Reheat pan over medium. When hot, add 1 tbsp (2 tbsp) oil, then chicken. Pan-fry for 6-7 min on one side until golden. Flip, then cover and continue cooking for 6-7 min, until cooked through.**
- Transfer to a plate. Carefully wipe out pan.
- Reheat the same pan( from step 1) over medium.
- When hot, add 1 tbsp (2 tbsp) butter, then swirl to melt.
- Add garlic, cream cheese and Cream Sauce Spice Blend. Cook for 1 min, stirring constantly, until fragrant and cream cheese softens.
- Slowly whisk in 1/2 cup (1 cup) water. Cook for 1-2 min, stirring occasionally, until mixture is smooth.
- Add cream, half the Parmesan and cheddar cheese. Cook for 1-2 min, whisking often, until slightly thickened.
- Remove the pan from heat, then season with salt and pepper.
- While sauce cooks, add tortellini to the boiling water. Cook for 2-3 min, stirring occasionally, until tender.
- Drain and return tortellini to the same pot, off heat.
- Add sauce and spinach to the pot with tortellini.
- Stir for 1-2 min, until spinach is wilted and tortellini is coated with sauce.
- Thinly slice chicken.
- Divide tortellini mac-n-cheese between plates.
- Top with chicken.
- Sprinkle over remaining Parmesan and crispy shallots.
If you opted to add chicken, heat a large non-stick pan over medium. Pat chicken dry with paper towels. Season with salt and pepper. Reheat pan over medium. When hot, add 1 tbsp (2 tbsp) oil, then chicken. Pan-fry for 6-7 min on one side until golden. Flip, then cover and continue cooking for 6-7 min, until cooked through.** Transfer to a plate. Carefully wipe out pan. Use the same pan to make the sauce in step 2.
Thinly slice chicken. Top pasta with chicken.
