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SuperQuick Creamy Cheese Tortellini with Chicken
and cherry tomatoes and spinach
This dish is a flavour fiesta, pairing chicken, spinach and blistered tomatoes with cheesy ricotta-stuffed tortellini for a quick and playful dinner. Garlic and a pinch of chili flakes give the creamy sauce extra kick.
The quantities provided above are averages only.
Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.
Ingredients
2 unit(s)
Chicken Breasts
350 g
Cheese Tortellini
(Contains Egg, Milk, Wheat)
113 g
Baby Tomatoes
56 g
Baby Spinach
56 g
Yellow Onion, chopped
1 tbsp
Garlic Puree
(May contain Wheat, Crustaceans, Fish, Mustard, Gluten, Sesame, Sulphites, Soy, Milk, Tree nuts, Egg)
1 cup
Marinara Sauce
(May contain Fish, Soy, Egg, Sulphites, Tree nuts, Crustaceans, Gluten, Sesame, Milk, Wheat, Mustard)
4 g
Chili Flakes
(May contain Sulphites, Tree nuts, Mustard, Soy, Milk, Sesame, Triticale, Wheat, Peanuts)
56 mL
Cream
(Contains Milk)
¼ cup
Parmesan Cheese, shredded
(Contains Milk)
Not included in your delivery
2 tbsp
Unsalted Butter*
(Contains Milk)
0.13 tsp
Salt*
0.13 tsp
Pepper*
1 tbsp
Oil*
Nutrition Values
Utensils
Cooking Steps
- 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.
- Return tortellini to the same pot, off heat.
- Add 2 tbsp (4 tbsp) butter. Stir to coat.
- Meanwhile, heat a large non-stick pan over medium heat.
- Pat chicken dry with paper towels. Season with salt and pepper. When the pan is hot, add 1 tbsp (2 tbsp) oil, then chicken. Pan-fry on one side for 6-7 min, until golden. Flip, then cover and continue cooking for 6-7 min, until cooked through.**
- Remove chicken to a plate.
- Reheat the same pan over medium-high. Add 1 tbsp (2 tbsp) oil, then tomatoes and onions and half the chilli flakes (all for spicy). Cook, stirring occasionally, until tomatoes burst, 3-4 min.
- Add marinara sauce and garlic puree to the pan with tomatoes and onions.
- Cook, stirring often, until sauce thickens slightly, 2-3 min.
- Meanwhile, roughly chop spinach.
- Add sauce, cream, spinach and reserved pasta water to the large pot with the tortellini.
- Season with salt and pepper, then stir to combine.
- Thinly slice chicken.
- Divide tortellini between bowls.
- Top bowls with chicken. Sprinkle Parmesan cheese over top.
If you've opted to add chicken breasts, pat dry with paper towels. Season with salt and pepper. Heat a large non-stick pan over medium. When hot, add 1 tbsp (2 tbsp) oil, then chicken. Pan-fry for 6-7 min on one side, until golden. Flip, then cover and continue cooking for 6-7 min, until cooked through.** Remove to plate. Use the same pan to cook tomatoes and onions.
Thinly slice chicken. Top bowls with chicken.
