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Mediterranean Tortellini and Chicken Breasts
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Mediterranean Tortellini and Chicken Breasts

Mediterranean Tortellini and Chicken Breasts

with Pesto Sauce and Roasted Veggies

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.

Allergens:
Egg
Milk
Wheat
Sulphites

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

Preparation Time30 minutes
DifficultyMedium

Ingredients

serving amount

350 g

Fresh Cheese Tortellini

(Contains Egg, Milk, Wheat)

200 g

Zucchini

56 g

Yellow Onion

160 g

Sweet Bell Pepper

¼ cup

Basil Pesto

(Contains Milk)

¼ cup

Parmesan Cheese, shredded

(Contains Milk)

1 tbsp

Mediterranean Spice Blend

(Contains Sulphites)

113 g

Baby Tomatoes

2 unit

Chicken Breasts

Not included in your delivery

2 tbsp

Unsalted Butter*

(Contains Milk)

1 tbsp

Oil*

0.13 tsp

Pepper*

0.13 tsp

Salt*

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Nutrition Values

Calories1080 kcal
Fat44 g
Saturated Fat15 g
Carbohydrate103 g
Sugar13 g
Dietary Fiber8 g
Protein63 g
Cholesterol211 mg
Sodium1270 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 Cups
Measuring Spoons
Baking Sheet
Colander

Instructions

Prep
1

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 into 1/2-inch pieces (whole onion).

Roast veggies
2

Add onions, zucchini, peppers, tomatoes, half the Mediterranean Spice 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

Add tortellini to the boiling water. Cook, stirring occasionally, until tender, 2-3 min. Reserve 1/4 cup (1/2 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 Mediterranean Spice Blend. Swirl the pot until butter is melted and spices are toasted, 1 min. Remove the pot 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. Top with chicken. Sprinkle with remaining Parmesan.