Creamy Rosé Chicken Breasts Tortellini
with Roasted Red Pepper Pesto
This one is just like your favourite restaurant's cheesy tortellini! The creamy rosé sauce coats every piece of pillowy pasta and the gooey mozzarella cheese makes for an unforgettable takeout fake-out.
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)
1 unit(s)
Crushed Tomatoes with Garlic and Onion
56 mL
Cream
(Contains Milk)
1 unit(s)
Sweet Bell Pepper
¾ cup
Mozzarella Cheese, shredded
(Contains Milk)
1 tbsp
Cream Sauce Spice Blend
(Contains Wheat May contain Tree nuts, Milk, Mustard, Peanuts, Sesame, Soy, Sulphites)
7 g
Chives
2 unit(s)
Garlic, cloves
¼ cup
Parmesan Cheese, shredded
(Contains Milk)
¼ cup
Roasted Pepper Pesto
(Contains Milk May contain Soy, Sulphites)
2 unit(s)
Chicken Breasts
Not included in your delivery
0.13 tsp
Pepper*
2 tbsp
Unsalted Butter*
(Contains Milk)
¼ tsp
Salt*
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, core then cut pepper into 1/4-inch slices.
- Peel, then mince or grate garlic.
- Thinly slice chives.
- Pat chicken breasts dry with paper towels. Season with salt and pepper. Heat a medium non-stick pan over medium heat.
- When hot, add 1 tbsp (2 tbsp) oil, then chicken breasts. Pan fry on one side until golden, 6-7 min. Flip, then cover and continue cooking, until cooked through, 6-7 min.**
- Meanwhile, heat a large oven-proof pan over medium-high heat.
- When hot, add 2 tbsp (4 tbsp) butter, then the peppers. Cook, stirring occasionally, until tender-crisp, 3-4 min.
- Season with salt and pepper.
- Meanwhile, add tortellini to the boiling water.
- Cook, stirring occasionally, until tender, 2-3 min.
- Reserve 1/3 cup (2/3 cup) pasta water, then drain.
- Sprinkle Cream Sauce Blend over peppers. Cook, stirring constantly, until peppers are coated, 30 sec.
- Add crushed tomatoes, garlic, roasted red pepper pesto, cream and half the chives. Cook, stirring often, until sauce thickens slightly, 2-3 min.
- Remove from heat.
- Season with salt and pepper.
- Add tortellini and reserved pasta water to the pan with sauce.
- Season with salt and pepper, then gently toss to combine. (NOTE: If you do not have an oven-proof pan, transfer mixture to a lightly-oiled, 8x8-inch [9x13-inch] baking dish.)
- Sprinkle mozzarella and Parmesan cheese over tortellini.
- Bake in the middle of the oven until cheese is golden-brown, 5-6 min.
- Allow tortellini to cool for 2-3 min before serving.
- Divide tortellini between plates.
- Sprinkle remaining chives over top.
If you've opted to add chicken breasts, pat dry with paper towels. Season with salt and pepper. Heat a medium non-stick pan over medium heat. When hot, add 1 tbsp (2 tbsp) oil, then chicken. Pan fry on one side until golden, 6-7 min. Flip, then cover and continue cooking, until cooked through, 6-7 min.**
Trancher les poitrines de poulet. Garnir les tortellinis de poulet.
