with Sun-Dried Tomato Pesto and Spinach
Cheese-stuffed tortellini and chicken tenders get the royal treatment in tonight's quick and easy dinner! This slightly unconventional, mouthwatering rosé sauce is boosted with the bold flavours of sun-dried tomato pesto for an extra tasty kick. 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) • Shallot • Cream cheese (milk ingredients, modified milk ingredients, salt, bacterial culture, lactic acid, guar gum, carob bean gum, xanthan gum, potassium sorbate) (milk) • 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
1 unit(s)
Vegetable Broth Concentrate
1 unit(s)
Chicken Breast Tenders
310 g
Unsalted Butter
1 tbsp
Salt
0.25 tsp
Pepper
0.125 tsp
Oil
0.5 tbsp
- Add 10 cups water and 1 tbsp salt to a large pot (use same for 4 ppl). Cover and bring to a boil over high heat.
- Add tortellini to the boiling water. Cook, stirring occasionally, until tender, 2-3 min.
- Reserve 1/4 cup (1/2 cup) pasta water, then drain and return tortellini to the same 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 heat. 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 chicken to a plate and cover to keep warm.
- To the same pan, add 1 tbsp (2 tbsp) butter, then shallots and peppers. Cook, stirring occasionally, until softened, 3-4 min.
- Add garlic. Cook, stirring often, until fragrant, 1-2 min.
- Season with salt and pepper.
- Add cream cheese, cream, broth concentrate and reserved pasta water to the pan with veggies. Cook, stirring occasionally, until sauce reduces slightly, 1-2 min.
- Season with salt and pepper, to taste.
- Pour cream sauce over tortellini in the pot, then add spinach and sun-dried tomato pesto.
- Return the pot to medium and cook, stirring often, until spinach wilts and sauce coats tortellini, 2-3 min.
- Season with salt and pepper, to taste.
- Thinly slice chicken.
- Divide creamy cheese tortellini between bowls. Top with chicken.
- Sprinkle Parmesan over top.
If you've opted for chicken, pat chicken dry with paper towels. Season with salt and pepper. Heat a large non-stick pan over medium-high heat. 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 chicken to a plate and cover to keep warm. Use the same pan to cook the veggies.
Thinly slice chicken. Top tortellini with chicken.
1150
kcal
Calories
51
g
Fat
21
g
Saturated Fat
103
g
Carbohydrate
14
g
Sugar
7
g
Dietary Fiber
68
g
Protein
260
mg
Cholesterol
1620
mg
Sodium
1
g
Trans Fat
1750
mg
Potassium
350
mg
Calcium
6.5
mg
Iron
