Creamy Chicken Tortelloni Limone
with Spinach & Parmesan
Little tortellini are a stuffed pasta fave. And perhaps the only thing better than tortellini is BIGGER tortellini... aka tortelloni. These pillowy stuffed pasta pockets are made with a tender dough and their larger size means even more of that delicious cheese filling. Here we combine tortelloni with spinach in a lemony cream sauce. The result is a quick meal that’s oh-so comforting yet still feels light. It’s pasta-bly the easiest, most satisfying dish ever!
The quantities provided above are averages only.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Ingredients
1 unit
Lemon
9 ounce
Cheese Tortelloni
(Contains: Eggs, Milk, Wheat)
4 ounce
Cream Sauce Base
(Contains: Milk)
1 teaspoon
Garlic Powder
5 ounce
Spinach
¼ cup
Parmesan Cheese
(Contains: Milk)
2 unit
Mushroom Stock Concentrate
10 ounce
Chicken Breast Strips
Not included in your delivery
2 tablespoon
Butter
(Contains: Milk)
Salt
Pepper
1 teaspoon
Cooking Oil
Nutrition Values
Utensils
Instructions
• Bring a medium pot of salted water to a boil. Wash and dry produce. • Quarter lemon.
• Once water is boiling, add tortelloni to pot. Reduce to a low simmer and cook, stirring occasionally, until tender and floating to the top, 3-4 minutes. • Reserve ¼ cup pasta cooking water, then drain.
Pat chicken dry with paper towels and season with salt and pepper. Heat a drizzle of oil in a large pan over medium-high heat. Add chicken or sausage; cook, stirring frequently, until browned and cooked through, 5-7 minutes. Turn off heat; using a slotted spoon, transfer to a paper-towel-lined plate. Wipe out pan..
• While pasta cooks, heat cream sauce base, stock concentrates, garlic powder, and juice from half the lemon (whole lemon for 4 servings) in a large pan over medium-high heat. Bring to a simmer, then stir in spinach; cook until slightly wilted, 30-60 seconds. Remove pan from heat. • Add drained tortelloni, half the Parmesan, and 2 TBSP butter (4 TBSP for 4) to pan with sauce; toss to coat. (TIP: If needed, stir in pasta cooking water 1 TBSP at a time until pasta is coated in creamy sauce.) Taste and season with salt and pepper.
Use pan used for chicken or sausage here. Add chicken or sausage along with drained tortelloni.
• Divide pasta between bowls. Sprinkle with remaining Parmesan. Serve with any remaining lemon wedges on the side.
