SuperQuick Pimento Cheese-Inspired Chicken Tortellini

15-Min Meal

SuperQuick

with Sweet Corn and Cheddar

2 min

Difficulty: 1/3

If you're new to pimento cheese, it's a southern favourite—it's often used as a sandwich filling or served as a dip with crackers. We've used the classic flavours of cheddar, roasted peppers and greens onions in pimento cheese to create this tangy vegetarian pasta dinner. 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 breast • Thaw-friendly corn (corn, modified vinegar) • White cheddar cheese (pasteurized milk, modified milk ingredients, cream, salt, calcium chloride, bacterial culture, microbial enzyme, microbial rennet, cellulose, natamycin) (milk) • Spinach • Roasted red pepper pesto (roasted red pepper, soybean oil, water, sunflower seeds, garlic, parmesan cheese (milk, bacterial culture, salt, lipase, calcium chloride, microbial enzyme, powdered cellulose), modified corn starch, salt, sugar, herbs, citric acid, spices, 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) • Green onion • Cream sauce spice blend (wheat flour, salt, garlic powder, onion powder, canola oil, silicon dioxide) (wheat).

Allergens

Soy

Mustard

Wheat

Milk

Sulphites

Egg

May contain traces of allergens

Peanuts

Sesame

Tree nuts

Utensils

Large Pot

Measuring Spoons

Large Non-Stick Pan

Measuring Cups

Tags

SuperQuick

Ingredients

Cheese Tortellini

350 g

Corn Kernels

113 g

Green Onion

2 unit(s)

Baby Spinach

56 g

Roasted Pepper Pesto

0.25 cup

Cream Cheese

1 unit(s)

Cream

56 mL

Cream Sauce Spice Blend

10 g

White Cheddar Cheese, shredded

0.5 cup

Chicken Breasts

2 unit(s)

Unsalted Butter

1 tbsp

Salt

0.125 tsp

Pepper

0.125 tsp

Preparation

Before starting, preheat oven to 450°F. Bring a large pot of salted water to a boil. Wash and dry all produce.
Slice green onions, keeping green and white parts separate.
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. (NOTE: Don't crowd the pan; cook chicken in 2 batches if needed.) Cook for 1-2 min per side, until golden.
Transfer chicken to an unlined baking sheet.
Roast in the middle of the oven for 12-14 min, until chicken is cooked through.**
Carefully wipe pan clean.
Heat the same pan over medium-high.
When pan is hot, add 1 tbsp (2 tbsp) butter, corn, green onion whites and 1 tbsp (2 tbsp) water. Season with salt and pepper. Cook for 4-5 min, stirring often until corn is golden.

Sprinkle Cream Sauce Spice Blend over top. Stir to coat corn and green onions.
Add cream, cream cheese, pesto and 3/4 cup (1 1/2 cups) water. Season with salt and pepper.
Bring to a simmer. Reduce heat to medium.
Cook for 3-5 min, stirring occasionally, until sauce thickens slighty.

Meanwhile, 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 add to pan of sauce. Stir to coat. (TIP: For a lighter sauce consistency, add reserved pasta water, 1-2 tbsp at a time.)
Add spinach. Season with salt and pepper. Stir for 30 sec, until spinach wilts.

Thinly slice chicken.
Divide tortellini between bowls.
Top bowls with chicken.
Sprinkle cheddar and remaining green onions over top.

If you've opted to add chicken breasts, before starting, preheat oven to 450°F. Bring a large pot of salted water to a boil. Wash and dry all produce. Slice green onions, keeping green and white parts separate. 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. (NOTE: Don't crowd the pan; cook chicken in 2 batches if needed.) Cook for 1-2 min per side, until golden. Transfer chicken to an unlined baking sheet. Roast in the middle of the oven for 12-14 min, until chicken is cooked through.** Carefully wipe pan clean. Use the same pan to cook veggies.