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Mediterranean Chicken Breast Tortellini

Mediterranean Chicken Breast Tortellini

Mediterranean Chicken Breast Tortellini

with Pesto Sauce and Roasted Veggies

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A feast for the eyes and the taste buds! This colourful confetti of roasted vegetables and cheese tortellini is sure to put you in a good mood.

Tags:

Veggie

Allergens:

Egg

•Milk

•Hvede

•Schwefeldioxide und Sulfite

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.

Preparation Time30 minutes

Cooking Time8 minutes

DifficultyMedium

Ingredients

serving amount

350 g

Cheese Tortellini

1 unit(s)

Zucchini

1 unit(s)

Yellow Onion

1 unit(s)

Sweet Bell Pepper

¼ cup

Basil Pesto

¼ cup

Parmesan Cheese, shredded

7 g

Zesty Garlic Blend

113 g

Baby Tomatoes

2 unit(s)

Chicken Breasts

Not included in your delivery

0.13 tsp

Salt*

0.13 tsp

Pepper*

1 tbsp

Oil*

2 tbsp

Unsalted Butter*

Nutrition Values

Calories1080 kcal

Fat45 g

Saturated Fat15 g

Carbohydrate103 g

Sugar14 g

Dietary Fiber8 g

Protein66 g

Cholesterol220 mg

Sodium1340 mg

Trans Fat1 g

Potassium1700 mg

Calcium300 mg

Iron4.5 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.

Utensils

•Large Pot

•Measuring Spoons

•Measuring Cups

•Baking Sheet

•Colander

Cooking Steps

Prep

1

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.
Meanwhile, core, then cut pepper into 1/2-inch pieces.
Halve zucchini lengthwise, then cut into 1/2-inch half-moons.
Peel, then cut half the onion into 1/2-inch pieces (whole onion for 4 ppl).
Prick tomatoes with a fork.

Roast veggies

2

Add onions, zucchini, peppers, tomatoes, half the Zesty Garlic Blend and 1 tbsp (2 tbsp) oil to an unlined baking sheet.
Season with salt and pepper, then toss to combine.
Roast in the middle of the oven until veggies soften, 12-14 min.

Cook tortellini

3

Meanwhile, add tortellini to the boiling water. Cook, stirring occasionally, until tender, 2-3 min.
Reserve 1/4 cup (3/4 cup) pasta water, then drain tortellini.

Assemble tortellini

4

Heat the same large pot over medium.
When hot, add 2 tbsp (4 tbsp) butter and remaining Zesty Garlic Blend. Swirl the pot until butter is melted and spices are toasted, 1 min.
Remove from heat.
Add tortellini, pesto, roasted veggies, half the Parmesan and reserved pasta water. Season with salt and pepper, to taste. Stir gently, until well-combined.

Finish and serve

5

Divide tortellini between bowls.
Sprinkle with remaining Parmesan.

Meal right image

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