with Creamy Mushroom Sauce and Rocket
Super speedy, this Super Quick Chicken, Spinach and Ricotta Tortelloni takes only 15 minutes to make. Paired with a creamy chicken and mushroom sauce, this quick pasta is sure to hit the spot.
Allergens
Utensils
Tags
Garlic Clove
2 unit(s)
Diced British Chicken Breast
240 grams
Sliced Mushrooms
180 grams
Spinach and Ricotta Tortelloni
300 grams
Creme Fraiche
150 grams
Vegetable Stock Paste
10 grams
Grated Hard Italian Style Cheese
20 grams
Wild Rocket
20 grams
Balsamic Glaze
12 grams
Water for the Sauce
75 milliliter(s)
- Boil a full kettle.
- Peel and grate the garlic (or use a garlic press)
- Heat a drizzle of oil in a frying pan on high heat.
- Fry the diced chicken and mushrooms, 5-6 mins. TIP: Notice a stronger smell from your chicken? Don’t worry, this is normal due to packaging we use to keep it fresh. IMPORTANT: Wash hands and utensils after handling raw meat.
- Meanwhile, pour the boiled water into a saucepan with ½ tsp salt on high heat.
- Boil the tortelloni, 4-5 mins.
- Once cooked, drain. Drizzle with oil and stir through.
- Next, add the garlic to the mushrooms. Fry for 1 min.
- Add the creme fraiche, veg stock paste, hard Italian style cheese and water (see pantry).
- Simmer, 3-4 mins. Season with salt and pepper. IMPORTANT: Cook so there's no pink in the middle of the chicken.
- Gently stir the tortelloni into the sauce.
- Share the tortelloni between your serving bowls.
- Top with the rocket leaves and drizzle over the balsamic glaze.
3506
kJ
Energy (kJ)
838
kcal
Energy (kcal)
38.7
g
Fat
20.2
g
of which saturates
71.1
g
Carbohydrate
12.8
g
of which sugars
3.8
g
Dietary Fibre
50.2
g
Protein
2.61
g
Salt
with Creamy Pesto Sauce, Peas and Mushrooms
with Creamy Mushroom Sauce and Rocket
