Our Plans
Pesto Cheese Tortellini & Chicken Breasts
topBannerName Desktop
topBannerName Tablet
topBannerName Mobile
Pesto Cheese Tortellini & Chicken Breasts

Pesto Cheese Tortellini & Chicken Breasts

with Baby Tomatoes and Pine Nuts

Tonight's dinner is packed with some of our all-time favourite flavours. Zesty Parmesan, sweet tomatoes and basil pesto come together beautifully to make any season feel like summer. A little squeeze of lemon at the end brings the whole dish together!

Pine nuts/Noix de pin

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

Preparation Time30 minutes


serving amount

350 g

Fresh Cheese Tortellini

(Contains Egg, Milk, Wheat)

1 unit


227 g

Baby Tomatoes

28 g

Pine nuts

(Contains Pine nuts/Noix de pin)

2 unit

Garlic, cloves

56 g

Baby Spinach

½ cup

Basil Pesto

(Contains Milk)

50 g


¼ cup

Parmesan Cheese, shredded

(Contains Milk)

2 unit

Chicken Breasts

Not included in your delivery

1.5 tbsp


1 tbsp

Unsalted Butter*

(Contains Milk)

0.13 tsp


0.06 tsp



Nutrition Values

Calories1194 kcal
Fat57 g
Saturated Fat13 g
Carbohydrate104 g
Sugar10 g
Dietary Fiber8 g
Protein65 g
Cholesterol195 mg
Sodium1299 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
Large Non-Stick Pan



Before starting, preheat the oven to 450˚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, peel, then finely chop shallot. Halve tomatoes. Zest lemon, then cut into wedges. Peel, then mince or grate garlic.

Cook chicken and tortellini

Heat a large non-stick pan over medium-high heat. While the pan heats, pat chicken dry with paper towels. Season with salt and pepper. When the pan is hot, add 1/2 tbsp oil (dbl for 4 ppl), then chicken. Pan-fry until golden-brown, 1-2 min per side. Transfer chicken to an unlined baking sheet. Roast in the middle of the oven until cooked through, 8-10 min.** Carefully wipe the pan clean. Add tortellini to the boiling water. Cook, stirring occasionally, until tender, 2-3 min. Reserve 1/2 cup pasta water (dbl for 4 ppl), then drain tortellini.

Toast pine nuts

Meanwhile, heat the same pan over medium. When 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 pine nuts to a plate. Set aside.

Start sauce

Heat the same pan over medium. When hot, add 1 tbsp oil (dbl for 4 ppl), then shallots. Cook, stirring occasionally, until shallots soften, 2-3 min Add tomatoes and garlic. Cook, stirring occasionally, until tomatoes are tender, 2-3 min.

Finish sauce

Increase heat to medium-high, then add pesto and reserved pasta water. Cook, stirring occasionally, until sauce thickens slightly, 2-3 min. Season with salt and pepper. Add tortellini, spinach, lemon zest, half the Parmesan and 1 tbsp butter (dbl for 4 ppl). Remove the pan from heat. Stir until spinach wilts, 1-2 min.

Finish and serve

Divide tortellini between bowls. Sprinkle pine nuts and remaining Parmesan over top. Squeeze a lemon wedge over top, if desired.