Cheese Tortellini, Chicken Tenders and Sun-Dried Tomato Pesto Sauce
with Blistered Tomatoes and Spinach
Featuring creamy sun-dried tomato pesto sauce, baby tomatoes, chicken and Parmesan, this dish combines fresh, summer flavours with the wintery comforts of hearty pasta for the best of all seasons.
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 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
310 g
Chicken Breast Tenders
Not included in your delivery
½ tbsp
Oil*
1 tbsp
Unsalted Butter*
(Contains Milk)
¼ tsp
Salt*
0.13 tsp
Pepper*
Nutrition Values
Utensils
Instructions
- Add 10 cups water and 1 tbsp salt to a large pot (use same for 4 ppl). Cover and bring to a boil over high heat.
- Meanwhile, 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.
- Meanwhile, pat chicken dry with paper towels. Season with salt and pepper.
- Heat a large non-stick pan over medium-high heat.
- When the pan is hot, add 1/2 tbsp (1 tbsp) oil, then chicken. Sear until golden-brown and cooked through, 3-4 min per side.**
- Transfer to a plate and cover to keep warm.
- Prick tomatoes with a fork.
- Add 1 tbsp (2 tbsp) butter to the same pan (used in step 2), 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 tenders, pat dry with paper towels. Season with salt and pepper. Heat a large non-stick pan over medium-high heat. When hot, add 1/2 tbsp (1 tbsp) oil, then chicken. Sear until golden-brown and cooked through, 3-4 min per side.** Transfer to a plate and cover to keep warm.
Top final bowls with chicken.
