Cheese-Stuffed Chicken Breast and Tortellini Mac-n-Cheese

Name: Cheese-Stuffed Chicken Breast and Tortellini Mac-n-Cheese with Crispy Shallot Topping
Total time: 15 min
Yield: 2
Cuisine: Canadian
Ingredients: 350 g Cheese Tortellini; 2 unit(s) Cream Cheese; 56 g Baby Spinach; 10 g Cream Sauce Spice Blend; 113 mL Cream; ½ cup Cheddar Cheese, shredded; 28 g Crispy Shallots; ¼ cup Parmesan Cheese, shredded; 2 unit(s) Garlic, cloves; 2 unit(s) Chicken Breasts; 0.13 tsp Salt*; 0.13 tsp Pepper*; 1 tbsp Butter*

with Crispy Shallot Topping

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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) • 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, carob bean gum, xanthan gum, potassium sorbate) (milk) • Parmesan cheese (modified milk ingredients, water, natural flavour, modified corn starch, calcium chloride, lipase, bacterial culture, microbial enzyme, microbial rennet, cheese (milk, bacterial culture, salt, microbial enzyme, annatto), natamycin, ultrafiltered milk and milk ingredients, salt, sodium phosphate, flavour, citric acid, sodium citrate, potassium sorbate, acetic acid, lactic acid, annatto, sorbic acid, anticaking blend (cellulose powder, potato starch, corn starch, dextrose, calcium sulfate, 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.

Allergens:

Egg

•Milk

•Hvede

The quantities provided above are averages only.

Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.

Preparation Time15 minutes

Cooking Time3 minutes

DifficultyMedium

Ingredients

serving amount

350 g

Cheese Tortellini

2 unit(s)

Cream Cheese

56 g

Baby Spinach

10 g

Cream Sauce Spice Blend

113 mL

Cream

½ cup

Cheddar Cheese, shredded

28 g

Crispy Shallots

¼ cup

Parmesan Cheese, shredded

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*

Nutrition Values

Calories1250 kcal

Fat63 g

Saturated Fat37 g

Carbohydrate100 g

Sugar10 g

Dietary Fiber5 g

Protein74 g

Cholesterol325 mg

Sodium1730 mg

Trans Fat1.5 g

Potassium1300 mg

Calcium550 mg

Iron4 mg

Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.

Utensils

•Large Pot

•Measuring Spoons

•Measuring Cups

•Large Non-Stick Pan

•Whisk

•Colander

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.