Mediterranean Chicken Tortellini
topBannerName Desktop
topBannerName Tablet
topBannerName Mobile
Mediterranean Chicken Tortellini

Mediterranean Chicken Tortellini

with Pesto Sauce and Roasted Veggies

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


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

Preparation Time30 minutes
Cooking Time


serving amount

350 g

Fresh Cheese Tortellini

(Contains Egg, Milk, Wheat)

1 unit(s)


½ unit(s)

Yellow Onion

1 unit(s)

Sweet Bell Pepper

¼ cup

Basil Pesto

(Contains Milk)

¼ cup

Parmesan Cheese, shredded

(Contains Milk)

1 tbsp

Zesty Garlic Blend

(Contains Sulphites)

113 g

Baby Tomatoes

310 g

Chicken Breast Tenders

Not included in your delivery

2 tbsp

Unsalted Butter*

(Contains Milk)

1 tbsp


0.13 tsp


0.13 tsp



Nutrition Values

Calories1070 kcal
Fat44 g
Saturated Fat15 g
Carbohydrate103 g
Sugar13 g
Dietary Fiber8 g
Protein60 g
Cholesterol200 mg
Sodium1280 mg
Trans Fat0.5 g
Potassium1600 mg
Calcium350 mg
Iron4.25 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 Pot
Measuring Cups
Measuring Spoons
Baking Sheet



Before starting, preheat the oven to 425°F. 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. 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 (whole onion for 4 ppl) into 1/2-inch pieces.Prick tomatoes with a fork.

Roast veggies

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 and chicken

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.Pat chicken tenders dry with paper towels. Season with salt and pepper. Heat a large non-stick pan over medium-high heat. When hot, add 1/2 tbsp (1 tbsp) oil, then chicken. Sear until golden-brown and cooked through, 3-4 min per side.**

Assemble tortellini

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

Divide tortellini between bowls. Top with chicken.Sprinkle with remaining Parmesan.