with Roasted Red Peppers
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.
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Cheese Tortellini
350 g
Sun-Dried Tomato Pesto
0.25 cup
Parmesan Cheese, shredded
0.25 cup
Baby Spinach
56 g
Cream
113 mL
Garlic, cloves
2 unit(s)
Roasted Peppers
125 g
Chicken Breasts
2 unit(s)
Butter
2 tbsp
Salt
0.25 tsp
Pepper
0.125 tsp
- 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.
1180
kcal
Calories
59
g
Fat
28
g
Saturated Fat
96
g
Carbohydrate
16
g
Sugar
7
g
Dietary Fiber
66
g
Protein
295
mg
Cholesterol
1580
mg
Sodium
1.5
g
Trans Fat
1350
mg
Potassium
350
mg
Calcium
5
mg
Iron
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