SuperQuick Tikka-Tossed Chicken and Cheese Tortellini
with Veggies and Crispy Shallots
This dish is a flavour fiesta, blending the bold spices of tikka masala with cheesy ricotta-stuffed tortellini. It's a playful fusion of Italian and Indian cuisines, perfect for anyone craving a fun and delicious meal adventure!
Ingredients: Cheese tortellini (pasta (durum wheat semolina, flour, liquid whole egg, water), filling (ricotta cheese (whey, milk, bacterial culture, salt, citric acid), toasted wheat crumbs, imported grana padano DOP cheese (milk, salt, rennet, lysozyme (egg)), imported hard ripened cheese (milk, salt, microbial rennet, lysozyme (egg)), whey, romano cheese, milk, asiago cheese, cheese concentrate preparation (romano cheese, water, sunflower oil, salt, parmesan cheese, xanthan gum), salt, water, canola oil, flour, durum wheat semolina, flavour enhancer preparation (salt, glucose solids, yeast extract, onion powder, garlic powder, ground turmeric, disodium inosinate and guanylate), modified corn starch, liquid whole egg, spices) (wheat, milk, egg) • Chicken breast • Tikka curry sauce (water, tomato paste, onions, sugar, modified milk ingredients, soybean oil, vinegar, modified corn starch, salt, garlic, canola oil, concentrated lemon juice, garlic powder, onion powder, seasoning, spices, polysorbate 60, xanthan gum, citric acid, potassium sorbate, sodium benzoate) (milk) • Baby tomatoes • Spinach • Yellow onion • Mild curry paste (water, onions, tomato paste, vinegar, vegetable oil, garlic, modified corn starch, garlic powder, salt, curry powder, spices, xanthan gum, citric acid, caramel, potassium sorbate, sodium benzoate) • Crispy shallots (onion, palm oil, wheat flour, salt) (wheat) • Garlic puree (garlic puree, soybean oil, water, citric acid, phosphoric acid, xanthan gum, potassium sorbate, sodium benzoate).
The quantities provided above are averages only.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Ingredients
350 g
Cheese Tortellini
(Contains: Wheat, Egg, Milk May contain traces of: Wheat, Egg, Fish, Milk, Mustard, Soy, Sulphites)
½ cup
Tikka Sauce
(Contains: Milk May contain traces of: Wheat, Egg, Fish, Milk, Mustard, Soy, Sulphites, Sesame, Gluten, Tree nuts, Crustaceans)
113 g
Baby Tomatoes
56 g
Baby Spinach
28 g
Crispy Shallots
(Contains: Wheat May contain traces of: Gluten)
2 tbsp
Curry Paste
(May contain traces of: Wheat, Egg, Fish, Milk, Mustard, Soy, Sulphites, Sesame, Gluten, Tree nuts, Crustaceans)
56 g
Yellow Onion, chopped
1 tbsp
Garlic Puree
(May contain traces of: Wheat, Egg, Fish, Milk, Mustard, Soy, Sulphites, Sesame, Gluten, Tree nuts, Crustaceans)
2 unit(s)
Chicken Breasts
Not included in your delivery
2 tbsp
Unsalted Butter*
(Contains: Milk)
0.13 tsp
Salt*
0.13 tsp
Pepper*
1 tbsp
Oil*
Nutrition Values
Utensils
Cooking Steps
- 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.
- Return tortellini to the same pot, off heat.
- Add 2 tbsp (4 tbsp) butter. Stir to coat.
- Pat chicken dry with paper towels. Season with salt and pepper. Heat a large 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.**
- Transfer chicken to a plate. Set aside.
- Reheat the same pan over medium-high heat.
- When hot add 1 tbsp (2 tbsp) oil, then tomatoes and onions. Cook, stirring occasionally, until tomatoes burst, 3-4 min.
- Add tikka sauce, garlic puree and curry paste to the pan with tomatoes and onions.
- Cook, stirring often, until sauce thickens slightly, 2-3 min.
- Meanwhile, roughly chop spinach.
- Add sauce, spinach and reserved pasta water to the large pot with the tortellini.
- Season with salt and pepper, then stir to combine.
- Thinly slice chicken,
- Divide tortellini between bowls. Sprinkle crispy shallots over top.
- Top with chicken.
If you've opted to add chicken breasts, pat dry with paper towels. Season with salt and pepper. Heat a large 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.**
Thinly slice chicken. Top plates with chicken.
