Tuscan-Inspired Chicken Breast Tortellini
with Roasted Red Peppers- Egg
- Milk
- Wheat
- Soy
- Sulphites
- May contain traces of allergens
- Tree nuts
- Fish
- Milk
Ingredients: Cheese tortellini (egg, milk, wheat) (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) • Chicken breasts • Roasted red peppers (peppers, water, sugar (glucose-fructose), salt, vinegar, citric acid, ascorbic acid, calcium chloride) • 35% Cream (milk) (cream, milk, dextrose, cellulose gel, carrageenan, mono and diglycerides, cellulose gum, polysorbate 80, sodium citrate, disodium phosphate) • Sundried tomato pesto (milk) (sundried tomato, water, soy oil, canola and extra virgin olive oil, tomatoes, garlic, parmesan cheese (milk, bacterial culture, salt, lipase, calcium chloride, microbial enzyme, powdered cellulose), basil leaves, salt, sugar, herbs, spices, vinegar, citric acid, xanthan gum, potassium sorbate) • Spinach • Parmesan cheese (milk) (pasteurized milk, modified milk ingredients, water, modified corn starch and/or potato starch, cheese (milk, bacterial culture, salt, microbial enzyme, lipase), salt, citric acid, sodium phosphate, lactic acid, flavour, sodium citrate, potassium sorbate, caramel colour, beta-carotene, anticaking blend (potato starch, corn starch, dextrose, calcium sulfate, cellulose, natamycin, enzyme)) • Garlic.
Ingredients
350 g
Cheese Tortellini
(Contains: Egg, Milk, Wheat)
¼ cup
Sun-Dried Tomato Pesto
(Contains: Soy, Sulphites, May contain traces of allergens, Milk)
¼ cup
Parmesan Cheese, shredded
(Contains: Milk)
56 g
Baby Spinach
113 mL
Cream
(Contains: Milk)
2 unit(s)
Garlic, cloves
125 g
Roasted Peppers
(Contains: Sulphites, Tree nuts, Fish, Milk, May contain traces of allergens)
2 unit(s)
Chicken Breasts
Not included in your delivery
2 tbsp
Butter*
(Contains: Milk)
¼ tsp
Salt*
0.13 tsp
Pepper*
Nutrition Values
Cooking Steps
- Before starting, bring a large pot of salted water to a boil (use same for 4 servings).
- Wash and dry all produce.
- Meanwhile, drain roasted red peppers, then pat dry with paper towels.
- Peel, then mince or grate garlic.
- Roughly chop spinach.
- Heat a large non-stick pan over medium-high.
- Meanwhile, pat chicken dry with paper towels, then cut into 1-inch pieces. Season with salt and pepper.
- When hot, add 2 tbsp (4 tbsp) butter, then chicken, garlic and roasted red peppers. Cook for 5-6 min, stirring occasionally, until fragrant and chicken is cooked through.**
- Season with salt and pepper.
- To the boiling water, add tortellini. Cook for 2-4 min, stirring occasionally, until tender but still firm to the bite.
- Reserve 1/3 cup (2/3 cup) pasta water.
- Strain tortellini, then return to the pot, off heat.
- To the pan with chicken and roasted red peppers, add sun-dried tomato pesto and cream. Cook for 2-3 min, stirring often, until sauce thickens slightly.
- Season with salt and pepper.
- To the pan with sauce, add tortellini, spinach and reserved pasta water. Season with salt and pepper, then gently toss for 1 min, until spinach wilts.
- Divide tortellini between plates.
- Sprinkle Parmesan over top.
If you've opted to add chicken breast, pat dry with paper towels, then cut into 1-inch pieces. Season with salt and pepper. When hot, add 2 tbsp (4 tbsp) butter, then chicken, garlic and roasted red peppers. Cook for 5-6 min, stirring occasionally, until fragrant and chicken is cooked through.** Continue with recipe as written.
