Cheese Tortellini, Chicken and Sun-Dried Tomato Pesto
with Blistered Tomatoes and Spinach
Featuring cheesy tortellini, hearty chicken, creamy sun-dried tomato pesto, baby tomatoes and Parmesan, this dish combines fresh, summery flavours with the wintery comforts of hearty pasta. It brings the best of all seasons!
Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.
Ingredients
350 g
Cheese Tortellini
(Contains Egg, Milk, Wheat)
¼ cup
Sun-Dried Tomato Pesto
(Contains Sulphites, Milk May contain Soy, Sulphites)
1 unit(s)
Shallot
56 g
Baby Spinach
¼ cup
Parmesan Cheese, shredded
(Contains Milk)
113 g
Baby Tomatoes
1 unit(s)
Cream Cheese
(Contains Milk)
2 unit(s)
Garlic, cloves
2 unit(s)
Chicken Breasts
Not included in your delivery
1 tbsp
Unsalted Butter*
(Contains Milk)
0.13 tsp
Pepper*
¼ tsp
Salt*
Nutrition Values
Utensils
Instructions
- Peel, then thinly slice shallot.
- Roughly chop spinach.
- Peel, then mince or grate garlic.
- Add tortellini to the boiling water. Cook, stirring occasionally, until tender, 2-3 min.
- Reserve 3/4 cup (1 1/2 cups) pasta water.
- Drain and return tortellini to the same pot, off heat.
- While tortellini cooks, pat chicken dry with paper towels. Season with salt and pepper.
- Heat a large non-stick pan over medium heat.
- When the pan is hot, add 1 tbsp (2 tbsp) oil, then chicken.
- Cook on one side until golden, 6-7 min. Flip, then cover and continue cooking until cooked through, 6-7 min.**
- Transfer to a plate. Cover to keep warm.
- Meanwhile, prick tomatoes with a fork.
- Reheat the same pan (used in step 2) over medium-high.
- When the pan is hot, add 1 tbsp (2 tbsp) butter, then tomatoes. Cook, stirring occasionally, until blistered, 4-5 min.
- Reduce heat to medium.
- Add shallots and garlic. Cook, stirring constantly, until softened, 2-3 min. Season with salt and pepper.
- Add cream cheese to the pan with veggies. Cook, stirring often, until melted, 1-2 min.
- Add pesto, reserved pasta water, spinach and half the Parmesan. Cook, stirring often, until sauce thickens slightly and spinach wilts, 2-3 min.
- Remove from heat.
- Season with salt and pepper.
If you've opted to add chicken breasts, while tortellini cooks, 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, then divide chicken between final plates.
