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Chicken and Creamy Cheese Tortellini and Mushrooms
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Chicken and Creamy Cheese Tortellini and Mushrooms

Chicken and Creamy Cheese Tortellini and Mushrooms

with Spinach and Pine Nuts

Creamy, indulgent and quick to prepare: What more could we want from a fuss-free weeknight meal? We guarantee you'll scarf down this beautiful bowl of al dente tortellini that's tossed in a luscious mushroom sauce and topped with toasted pine nuts.

Tree nuts

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

Preparation Time25 minutes


serving amount

350 g

Cheese Tortellini

(Contains Egg, Milk, Wheat)

¼ cup

Parmesan Cheese, shredded

(Contains Milk)

28 g

Pine Nuts

(Contains Tree nuts)

56 g

Baby Spinach

113 g


1 tbsp

Garlic Puree

½ tbsp

Lemon-Pepper Seasoning

1 tbsp

Vegetable Stock Powder

(Contains Soy, Sulphites)

43 g

Cream Cheese

(Contains Milk)

1 tbsp

Cream Sauce Spice Blend

(Contains Wheat)

7 g


2 piece

Chicken Breasts

Not included in your delivery

2 tbsp

Unsalted Butter*

(Contains Milk)

0.06 tsp


0.13 tsp



Nutrition Values

Calories1000 kcal
Fat34 g
Saturated Fat10 g
Carbohydrate2 g
Sugar8 g
Dietary Fiber6 g
Protein66 g
Cholesterol198 mg
Sodium1650 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.


Large Non-Stick Pan
Large Pot
Measuring Cups
Measuring Spoons


Cook tortellini

Before starting, preheat the oven to 450˚F.Wash and dry all produce. Add 10 cups water and 2 tsp salt to a large pot (use same for 4 ppl). Cover and bring to a boil over high heat.Add tortellini to the boiling water. Cook, stirring occasionally, until tender, 2-3 min.Reserve 1 1/4 cups (2 1/2 cups) pasta water , then drain tortellini.


Meanwhile, heat a large non-stick pan over medium heat. While the pan heats, thinly slice mushrooms.Thinly slice chives.

Toast pine nuts

When the pan is hot, add pine nuts to the dry pan. Toast, stirring often, until golden-brown, 4-5 min. (TIP: Keep your eye on pine nuts so they don't burn!) Transfer pine nuts to a plate.If you've opted to add chicken breasts, return the same pan used for pine nuts to medium-high.While the pan heats, pat chicken dry with paper towels. Season with salt and pepper. When hot, add 1/2 tbsp (1 tbsp) oil, then chicken. Pan-fry until golden-brown, 1-2 min per side. Transfer chicken to an unlined baking sheet. Roast in the middle of the oven until cooked through, 8-10 min.**

Cook mushrooms

Heat the same pan over medium-high. When hot, add 2 tbsp (4 tbsp) butter, then swirl the pan until melted.Add mushrooms. Cook, stirring occasionally, until golden-brown, 4-5 min. Season with pepper. Add Cream Sauce Spice Blend, garlic puree and half the Lemon-Pepper Seasoning (use all for 4 ppl). Cook, stirring often, until mushrooms are coated and garlic is fragrant, 30 sec.

Finish tortellini

Add 1 cup (2 cups) reserved pasta water, stock powder and cream cheese to the pan with mushrooms. Cook, stirring often, until sauce is smooth and comes to a simmer.Once simmering, add tortellini and half the Parmesan. Cook, stirring gently, until sauce thickens slightly, 1-2 min. (TIP: If sauce reduces too much, add remaining pasta water to loosen.) Add spinach. Cook, stirring gently, until spinach wilts, 1-2 min. Season with pepper, to taste.Remove the pan from heat.

Finish and serve

Thinly slice chicken. Divide tortellini between bowls.Top tortellini with chicken. Sprinkle pine nuts, chives and remaining Parmesan over top.