Cheese Tortellini, Chicken and Sun-Dried Tomato Pesto
with Blistered Tomatoes and Spinach
Featuring cheesy tortellini, hearty chicken, creamy sun-dried tomato pesto, baby tomatoes and Parmesan, this dish combines fresh, summery flavours with the wintery comforts of hearty pasta. It brings the best of all seasons!
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.
Ingredients
350 g
Cheese Tortellini
(Contains: Egg, Milk, Wheat)
¼ cup
Sun-Dried Tomato Pesto
(Contains: Sulphites, Milk May contain traces of: Soy, Sulphites)
1 unit(s)
Shallot
56 g
Baby Spinach
¼ cup
Parmesan Cheese, shredded
(Contains: Milk)
113 g
Baby Tomatoes
1 unit(s)
Cream Cheese
(Contains: Milk)
2 unit(s)
Garlic, cloves
2 unit(s)
Chicken Breasts
Not included in your delivery
1 tbsp
Unsalted Butter*
(Contains: Milk)
0.13 tsp
Pepper*
¼ tsp
Salt*
Nutrition Values
Utensils
Cooking Steps
- Peel, then thinly slice shallot.
- Roughly chop spinach.
- Peel, then mince or grate garlic.
- Add tortellini to the boiling water. Cook, stirring occasionally, until tender, 2-3 min.
- Reserve 3/4 cup (1 1/2 cups) pasta water.
- Drain and return tortellini to the same pot, off heat.
- While tortellini cooks, pat chicken dry with paper towels. Season with salt and pepper.
- Heat a large non-stick pan over medium heat.
- When the pan is hot, add 1 tbsp (2 tbsp) oil, then chicken.
- Cook on one side until golden, 6-7 min. Flip, then cover and continue cooking until cooked through, 6-7 min.**
- Transfer to a plate. Cover to keep warm.
- Meanwhile, prick tomatoes with a fork.
- Reheat the same pan (used in step 2) over medium-high.
- When the pan is hot, add 1 tbsp (2 tbsp) butter, then tomatoes. Cook, stirring occasionally, until blistered, 4-5 min.
- Reduce heat to medium.
- Add shallots and garlic. Cook, stirring constantly, until softened, 2-3 min. Season with salt and pepper.
- Add cream cheese to the pan with veggies. Cook, stirring often, until melted, 1-2 min.
- Add pesto, reserved pasta water, spinach and half the Parmesan. Cook, stirring often, until sauce thickens slightly and spinach wilts, 2-3 min.
- Remove from heat.
- Season with salt and pepper.
If you've opted to add chicken breasts, while tortellini cooks, pat dry with paper towels. Season with salt and pepper. Heat a large non-stick pan over medium heat. When hot, add 1 tbsp (2 tbsp) oil, then chicken. Pan-fry on one side until golden, 6-7 min. Flip, then cover and continue cooking, until cooked through, 6-7 min.**
Thinly slice, then divide chicken between final plates.
