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.
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
Parmesan Cheese, shredded
(Contains: Milk)
28 g
Pine Nuts
(Contains: Pine nuts)
56 g
Baby Spinach
113 g
Mushrooms
1 tbsp
Garlic Puree
(May contain traces of: Sesame, Soy, Crustaceans, Milk, Mustard, Wheat, Sulphites, Fish, Egg)
1 tbsp
Lemon-Pepper Seasoning
(May contain traces of: Sesame, Soy, Sulphites, Tree nuts, Wheat, Milk, Mustard, Peanuts)
1 tbsp
Vegetable Stock Powder
(Contains: Soy, Sulphites May contain traces of: Fish, Milk, Mustard, Sesame, Wheat, Egg)
1 unit(s)
Cream Cheese
(Contains: Milk)
1 tbsp
Cream Sauce Spice Blend
(Contains: Wheat May contain traces of: Tree nuts, Milk, Mustard, Peanuts, Sesame, Soy, Sulphites)
7 g
Chives
310 g
Chicken Breast Tenders
Not included in your delivery
0.13 tsp
Pepper*
2 tbsp
Unsalted Butter*
(Contains: Milk)
0.13 tsp
Salt*
Nutrition Values
Utensils
Cooking Steps
- 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.
If you've opted to add chicken tenders, pat dry with paper towels, then season salt and pepper. Heat a large non-stick pan over medium-high heat. When 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.
Top final plates with chicken.
