SuperQuick Pimento Cheese-Inspired Chicken Tortellini
with Sweet Corn and Cheddar
If you're new to pimento cheese, it's a southern favourite—it's often used as a sandwich filling or served as a dip with crackers. We've used the classic flavours of cheddar, roasted peppers and greens onions in pimento cheese to create this tangy vegetarian pasta dinner.
Ingredients: Cheese tortellini (pasta: durum wheat semolina, water, liquid egg yolk, liquid whole eggs, filling: cheeses (ricotta, parmesan, romano), toasted wheat crumbs, whey, vegetable oil, flavour (milk), water, salt, yeast extract, garlic powder) (egg, milk, wheat) • Chicken breast • Thaw-friendly corn (corn, modified vinegar) • White cheddar cheese (pasteurized milk, modified milk ingredients, cream, salt, calcium chloride, bacterial culture, microbial enzyme, microbial rennet, cellulose, natamycin) (milk) • Spinach • Roasted red pepper pesto (roasted red pepper, soybean oil, water, sunflower seeds, garlic, parmesan cheese (milk, bacterial culture, salt, lipase, calcium chloride, microbial enzyme, powdered cellulose), modified corn starch, salt, sugar, herbs, citric acid, spices, xanthan gum, potassium sorbate) (milk) • 35% Cream (cream, milk, dextrose, cellulose gel, carrageenan, mono and diglycerides, cellulose gum, polysorbate 80, sodium citrate, disodium phosphate) (milk) • Cream cheese (milk ingredients, modified milk ingredients, salt, bacterial culture, lactic acid, guar gum, carob bean gum, xanthan gum, potassium sorbate) (milk) • Green onion • Cream sauce spice blend (wheat flour, salt, garlic powder, onion powder, canola oil, silicon dioxide) (wheat).
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: Egg, Milk, Wheat)
113 g
Corn Kernels
2 unit(s)
Green Onion
56 g
Baby Spinach
¼ cup
Roasted Pepper Pesto
(Contains: Milk May contain traces of: Soy, Sulphites)
1 unit(s)
Cream Cheese
(Contains: Milk)
56 mL
Cream
(Contains: Milk)
10 g
Cream Sauce Spice Blend
(Contains: Wheat May contain traces of: Soy, Sulphites, Tree nuts, Milk, Mustard, Peanuts, Sesame)
½ cup
White Cheddar Cheese, shredded
(Contains: Milk)
2 unit(s)
Chicken Breasts
Not included in your delivery
1 tbsp
Unsalted Butter*
(Contains: Milk)
0.13 tsp
Salt*
0.13 tsp
Pepper*
Nutrition Values
Utensils
Cooking Steps
- Before starting, preheat oven to 450°F. Bring a large pot of salted water to a boil. Wash and dry all produce.
- Slice green onions, keeping green and white parts separate.
- Pat chicken dry with paper towels. Season with salt and pepper.
- Heat a large non-stick pan over medium-high. When hot, add 1/2 tbsp (1 tbsp) oil, then chicken. (NOTE: Don't crowd the pan; cook chicken in 2 batches if needed.) Cook for 1-2 min per side, until golden.
- Transfer chicken to an unlined baking sheet.
- Roast in the middle of the oven for 12-14 min, until chicken is cooked through.**
- Carefully wipe pan clean.
- Heat the same pan over medium-high.
- When pan is hot, add 1 tbsp (2 tbsp) butter, corn, green onion whites and 1 tbsp (2 tbsp) water. Season with salt and pepper. Cook for 4-5 min, stirring often until corn is golden.
- Sprinkle Cream Sauce Spice Blend over top. Stir to coat corn and green onions.
- Add cream, cream cheese, pesto and 3/4 cup (1 1/2 cups) water. Season with salt and pepper.
- Bring to a simmer. Reduce heat to medium.
- Cook for 3-5 min, stirring occasionally, until sauce thickens slighty.
- Meanwhile, to the boiling water, add tortellini. Cook for 2-4 min, stirring occasionally, until tender but still firm to the bite.
- Reserve 1/4 cup (1/2 cup) pasta water. Strain tortellini, then add to pan of sauce. Stir to coat. (TIP: For a lighter sauce consistency, add reserved pasta water, 1-2 tbsp at a time.)
- Add spinach. Season with salt and pepper. Stir for 30 sec, until spinach wilts.
- Thinly slice chicken.
- Divide tortellini between bowls.
- Top bowls with chicken.
- Sprinkle cheddar and remaining green onions over top.
If you've opted to add chicken breasts, before starting, preheat oven to 450°F. Bring a large pot of salted water to a boil. Wash and dry all produce. Slice green onions, keeping green and white parts separate. Pat chicken dry with paper towels. Season with salt and pepper. Heat a large non-stick pan over medium-high. When hot, add 1/2 tbsp (1 tbsp) oil, then chicken. (NOTE: Don't crowd the pan; cook chicken in 2 batches if needed.) Cook for 1-2 min per side, until golden. Transfer chicken to an unlined baking sheet. Roast in the middle of the oven for 12-14 min, until chicken is cooked through.** Carefully wipe pan clean. Use the same pan to cook veggies.
Thinly slice chicken. Top bowls with chicken.
