Pesto Chicken Tortelloni
with Charred Tomatoes & Spinach
- Eggs
- Milk
- Wheat
- Soy
You'll combine our pillowy tortelloni with sautéed chicken and shallot, juicy, sweet charred grape tomatoes, plus herbaceous basil pesto. Finish it with butter, scoop steaming hot into your bowl, and serve with buttery garlic bread for a super satisfying dinner.
Ingredients
1 unit
Shallot
9 ounce
Tortelloni
(Contains: Eggs, Milk, Wheat)
1 teaspoon
Chili Flakes
5 ounce
Spinach
8 tablespoon
Pesto
(Contains: Milk)
2 tablespoon
Garlic Herb Butter
(Contains: Milk)
1 unit
Demi-Baguette
(Contains: Soy, Wheat)
4 ounce
Grape Tomatoes
10 ounce
Chopped Chicken Breast
Not included in your delivery
Salt
Pepper
Cooking Oil
Butter
(Contains: Milk)
Nutrition Values
Utensils
Cooking Steps
• Bring a medium pot of water to a boil. Wash and dry produce. • Halve, peel, and roughly chop shallot. • Once water is boiling, add tortelloni to pot. Reduce to a low simmer and cook until tortelloni float to the top, 3-4 minutes. Reserve 1 cup pasta cooking water, then drain.
• While pasta cooks, heat a drizzle of oil in a large pan over medium-high heat. Add tomatoes and cook, stirring occasionally, until blistered, 1 minute. • Transfer tomatoes to a plate. Reserve pan.
• Open package of chicken and drain off any excess liquid. • Heat a drizzle of oil in pan used for tomatoes over medium-high heat. Add chicken and shallot; season with salt, pepper, and as many chili flakes as you like. Cook, stirring occasionally, until shallot has softened and chicken is cooked through, 4-6 minutes.
• Add spinach to pan with chicken. Cook, stirring, until spinach has wilted, 2-3 minutes (Depending on the size of your pan, you may need to add spinach in batches.) • Add drained tortelloni, charred tomatoes, pesto, 1⁄4 cup reserved pasta cooking water, and 1 TBSP butterto pan (use 1⁄3 cup reserved pasta cooking water and 2 TBSP butter for 4 servings). Cook, stirring, until evenly combined. (If pasta seems dry, add another splash of reserved pasta cooking water until desired consistency is reached.) Taste and season with salt and pepper.
• Halve baguette lengthwise; toast until golden brown. • Spread cut sides of baguette with half the garlic herb butter(all for 4 servings). Halve garlic bread on a diagonal.
• Divide tortelloni between shallow bowls and serve with garlic bread on the side.
Poultry is fully cooked when internal temperature reaches 165°.
