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.
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
Parmesan Cheese, shredded
(Contains Milk)
28 g
Pine nuts
(Contains Pine nuts/Noix de pin)
56 g
Baby Spinach
113 g
Mushrooms
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
Chives
310 g
Chicken Breast Tenders
Not included in your delivery
2 tbsp
Unsalted Butter*
(Contains Milk)
0.13 tsp
Salt*
0.13 tsp
Pepper*
Nutrition Values
Utensils
Instructions
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.
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.
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.
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.
Divide tortellini between bowls.Sprinkle pine nuts, chives and remaining Parmesan over top.
