with Crispy Shallot Topping
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 breast • 35% Cream (milk) (cream, milk, dextrose, cellulose gel, carrageenan, mono and diglycerides, cellulose gum, polysorbate 80, sodium citrate, disodium phosphate) • Spinach • Cheddar cheese (milk) (pasteurized milk, modified milk ingredients, cream, bacterial culture, salt, annatto, beta-carotene, calcium chloride, microbial enzyme, cellulose, natamycin) • Cream cheese (milk) (milk ingredients, modified milk ingredients, salt, bacterial culture, lactic acid, guar gum, carob bean gum, xanthan gum, potassium sorbate) • Crispy shallots (wheat) (onion, palm oil, wheat flour, salt) • 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)) • Cream sauce spice blend (wheat) (wheat flour, salt, garlic powder, onion powder, canola oil, silicon dioxide) • Garlic.
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Tags
Chicken Breasts
2 unit(s)
Cheese Tortellini
350 g
Cream Cheese
2 unit(s)
Baby Spinach
56 g
Cream Sauce Spice Blend
10 g
Cream
113 mL
Cheddar Cheese, shredded
0.5 cup
Crispy Shallots
28 g
Parmesan Cheese, shredded
0.25 cup
Garlic, cloves
2 unit(s)
Salt
0.125 tsp
Pepper
0.06 tsp
Butter
1 tbsp
- Before starting, bring a large pot of salted water to a boil over high (use same for 4 servings).
- Wash and dry all produce.
- Peel, then mince or grate garlic.
- Roughly chop spinach. '
- Pat chicken dry with paper towels. Season with salt and pepper.
- Heat a large non-stick pan over medium. When hot, add 1 tbsp (2 tbsp) oil, then chicken. Pan-fry on one side for 6-7 min, until golden. Flip, then cover and continue cooking for 6-7 min, until cooked through.**
- Transfer to a plate. Carefully wipe out pan.
- Heat (the same pan) over medium.
- When hot, add 1 tbsp (2 tbsp) butter, then swirl the pan to melt.
- Add garlic, cream cheese and Cream Sauce Spice Blend. Cook for 1 min, stirring constantly, until fragrant and cream cheese softens.
- Slowly whisk in 1/2 cup (1 cup) water. Cook for 1-2 min, stirring occasionally, until mixture is smooth.
- Add cream, cheddar cheese and half the Parmesan. Cook for 1-2 min, whisking often, until slightly thickened.
- Remove the pan from heat, then season with salt and pepper.
- Meanwhile, to the boiling water, add tortellini. Cook for 2-4 min, stirring occasionally, until tender but still firm to the bite.
- Strain tortellini, then return to the pot, off heat.
- To the pot with strained tortellini, add sauce and spinach.
- Stir for 1-2 min, until spinach is wilted and tortellini is coated in sauce.
- Thinly slice chicken,
- Divide tortellini between bowls. Top with chicken.
- Sprinkle with crispy shallots and remaining Parmesan.
If you've opted to add chicken breasts, pat chicken dry with paper towels. Season with salt and pepper. Heat a large non-stick pan over medium. When hot, add 1 tbsp (2 tbsp) oil, then chicken. Pan-fry on one side for 6-7 min, until golden. Flip, then cover and continue cooking for 6-7 min, until cooked through.** Transfer to a plate. Carefully wipe out pan and use to make sauce.
Thinly slice chicken. Top bowls with chicken.
1260
kcal
Calories
63
g
Fat
37
g
Saturated Fat
103
g
Carbohydrate
10
g
Sugar
5
g
Dietary Fiber
75
g
Protein
330
mg
Cholesterol
1730
mg
Sodium
1.5
g
Trans Fat
1350
mg
Potassium
600
mg
Calcium
4
mg
Iron
with Crispy Shallot Topping
with Crispy Shallot Topping
with Crispy Shallot Topping
with Roasted Pepper Pesto, Corn and Cheddar
