with Sun-Dried Tomato Pesto and Spinach
Cheese-stuffed tortellini gets a royal treatment in tonight's speedy dinner! This slightly untraditional, lip-smacking rosé sauce uses sun-dried tomato pesto to pack a flavourful punch. 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 tenders • Sweet bell pepper • Spinach • Sundried tomato pesto (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) (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) • Shallot • Parmesan cheese (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)) (milk) • Vegetable broth concentrate (sugars (vegetable juice concentrates [tomato, mushroom, onion, carrot, celery], sugar, maltodextrin), salt, yeast extract, natural flavor) • Garlic.
Allergens
Utensils
Tags
Cheese Tortellini
350 g
Garlic, cloves
2 unit(s)
Cream
56 mL
Baby Spinach
113 g
Parmesan Cheese, shredded
0.25 cup
Shallot
1 unit(s)
Sweet Bell Pepper
1 unit(s)
Sun-Dried Tomato Pesto
0.25 cup
Cream Cheese
3 unit(s)
Vegetable Broth Concentrate
1 unit(s)
Chicken Breast Tenders
310 g
Butter
1 tbsp
Salt
0.25 tsp
Pepper
0.125 tsp
- Before starting, wash and dry all produce.
- Bring a large pot of salted water to a boil over high.
- 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 return to the pot, off heat.
- Meanwhile, peel, then finely chop shallot.
- Peel, then mince or grate garlic.
- Core, then cut pepper into 1/2-inch pieces.
- Roughly chop spinach.
- 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. Sear for 3-4 min per side, until chicken is golden and cooked through.** Transfer to a plate and cover to keep warm.
- Heat the same pan over medium-high.
- When hot, add 1 tbsp (2 tbsp) butter, then shallots and peppers. Cook for 3-4 min, stirring occasionally, until softened.
- Add garlic. Cook for 1-2 min, stirring often, until fragrant.
- Season with salt and pepper.
- To the pan with veggies, add cream cheese, cream, broth concentrate and reserved pasta water. Cook for 1-2 min, stirring occasionally, until sauce reduces slightly.
- Season with salt and pepper.
- Pour cream sauce over tortellini in the pot, then add spinach and sun-dried tomato pesto.
- Return the pot to medium and cook for 2-3 min, stirring often, until spinach wilts and sauce coats tortellini.
- Season with salt and pepper, if you like.
- Divide creamy cheese tortellini between bowls.
- Thinly slice chicken. Top bowls with chicken.
- Sprinkle Parmesan over top.
If you've opted to add chicken breast tenders, pat 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. Sear for 3-4 min per side, until chicken is golden and cooked through.** Transfer to a plate and cover to keep warm. Use the same pan to cook veggies in step 3.
Thinly slice chicken. Top bowls with chicken.
1170
kcal
Calories
51
g
Fat
24
g
Saturated Fat
106
g
Carbohydrate
17
g
Sugar
7
g
Dietary Fiber
71
g
Protein
275
mg
Cholesterol
1750
mg
Sodium
1
g
Trans Fat
1850
mg
Potassium
450
mg
Calcium
5.5
mg
Iron
