Pesto Cheese Tortellini & Chicken Breasts
with Baby Tomatoes and Pine Nuts
Tonight's dinner is packed with some of our all-time favourite flavours. Zesty Parmesan, sweet tomatoes and basil pesto come together beautifully to make any season feel like summer. A little squeeze of lemon at the end brings the whole dish together!
Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.
Ingredients
350 g
Fresh Cheese Tortellini
(Contains Egg, Milk, Wheat)
1 unit
Lemon
227 g
Baby Tomatoes
28 g
Pine nuts
(Contains Pine nuts/Noix de pin)
2 unit
Garlic, cloves
56 g
Baby Spinach
½ cup
Basil Pesto
(Contains Milk)
50 g
Shallot
¼ cup
Parmesan Cheese, shredded
(Contains Milk)
2 unit
Chicken Breasts
Not included in your delivery
1.5 tbsp
Oil*
1 tbsp
Unsalted Butter*
(Contains Milk)
0.13 tsp
Salt*
0.06 tsp
Pepper*
Nutrition Values
Utensils
Instructions
Before starting, preheat the oven to 450˚F.Wash and dry all produce. Add 10 cups water and 2 tsp salt to a large pot (use same for 4 ppl). Cover and bring to a boil over high heat. Meanwhile, peel, then finely chop shallot. Halve tomatoes. Zest lemon, then cut into wedges. Peel, then mince or grate garlic.
Heat a large non-stick pan over medium-high heat. While the pan heats, pat chicken dry with paper towels. Season with salt and pepper. When the pan is hot, add 1/2 tbsp oil (dbl for 4 ppl), then chicken. Pan-fry until golden-brown, 1-2 min per side. Transfer chicken to an unlined baking sheet. Roast in the middle of the oven until cooked through, 8-10 min.** Carefully wipe the pan clean. Add tortellini to the boiling water. Cook, stirring occasionally, until tender, 2-3 min. Reserve 1/2 cup pasta water (dbl for 4 ppl), then drain tortellini.
Meanwhile, heat the same pan over medium. When hot, add pine nuts to the dry pan. Toast, stirring often, until golden-brown, 4-5 min. (TIP: Keep your eye on pine nuts so they don't burn!) Transfer pine nuts to a plate. Set aside.
Heat the same pan over medium. When hot, add 1 tbsp oil (dbl for 4 ppl), then shallots. Cook, stirring occasionally, until shallots soften, 2-3 min Add tomatoes and garlic. Cook, stirring occasionally, until tomatoes are tender, 2-3 min.
Increase heat to medium-high, then add pesto and reserved pasta water. Cook, stirring occasionally, until sauce thickens slightly, 2-3 min. Season with salt and pepper. Add tortellini, spinach, lemon zest, half the Parmesan and 1 tbsp butter (dbl for 4 ppl). Remove the pan from heat. Stir until spinach wilts, 1-2 min.
Divide tortellini between bowls. Sprinkle pine nuts and remaining Parmesan over top. Squeeze a lemon wedge over top, if desired.
