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

Creamy Cheese and Chicken Tenders 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 chicken tenders and pine nuts.

Pine nuts/Noix de pin

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

Preparation Time25 minutes
Cooking Time


serving amount

350 g

Cheese Tortellini

(Contains Egg, Milk, Wheat)

¼ cup

Parmesan Cheese, shredded

(Contains Milk)

28 g

Pine nuts

(Contains Pine nuts/Noix de pin)

56 g

Baby Spinach

113 g


1 tbsp

Garlic Puree

½ tbsp

Lemon-Pepper Seasoning

1 tbsp

Vegetable Stock Powder

(Contains Soy, Sulphites)

1 unit(s)

Cream Cheese

(Contains Milk)

1 tbsp

Cream Sauce Spice Blend

(Contains Wheat)

7 g


310 g

Chicken Breast Tenders

Not included in your delivery

2 tbsp

Unsalted Butter*

(Contains Milk)

0.13 tsp


0.13 tsp



Nutrition Values

Calories1080 kcal
Fat46 g
Saturated Fat17 g
Carbohydrate102 g
Sugar8 g
Dietary Fiber6 g
Protein63 g
Cholesterol220 mg
Sodium1930 mg
Trans Fat1 g
Potassium1450 mg
Calcium400 mg
Iron5 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, 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 and cook chicken

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 toasted pine nuts to a plate.Pat chicken dry with paper towels, then season salt and pepper. Reheat the same pan over medium-high. When the pan is hot, add 1/2 tbsp (1 tbsp) oil), then chicken. (NOTE: Don't overcrowd the pan; cook chicken in 2 batches if needed.) Cook until golden, cooked through, 2-3 min per side.** Transfer to a plate and cover to keep warm.

Cook mushrooms

Reheat the same pan over medium-high. When the pan is hot, add 2 tbsp (4 tbsp) butter, then swirl 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

Divide tortellini between bowls.Sprinkle pine nuts, chives and remaining Parmesan over top.