Tortelloni with Sun-Dried Tomato Chicken
plus Spinach & Garlic Bread
- Eggs
- Milk
- Wheat
- Soy
Ever find yourself wondering, “Why have an average-sized bite of cheesy stuffed pasta, when you could have that same bite… but slightly bigger?” You’re asking the right questions, friend. That’s why our chefs created this fast and fresh 15-minute dinner idea featuring tortelloni (the jumbo brother of tortellini), topped with a garlicky pan-seared chicken cutlet topped with sun-dried tomato. It’s coated in a savory cream sauce loaded with fresh spinach and served with a side of toasty garlic bread. Thanks to tortelloni, you can go big and stay home!
Ingredients
9 ounce
Tortelloni
(Contains: Eggs, Milk, Wheat)
1 ounce
Sun-Dried Tomato Paste
5 ounce
Spinach
4 tablespoon
Cream Cheese
(Contains: Milk)
4 ounce
Cream Sauce Base
(Contains: Milk)
½ tablespoon
Italian Seasoning
2 tablespoon
Garlic Herb Butter
(Contains: Milk)
12 ounce
Organic Chicken Cutlets
1 teaspoon
Garlic Powder
1 unit
Demi-Baguette
(Contains: Wheat, Soy)
Not included in your delivery
1 teaspoon (tsp)
Cooking Oil
1 tablespoon (tbsp)
Butter
(Contains: Milk)
teaspoon (tsp)
Salt
teaspoon (tsp)
Black Pepper
Nutrition Values
Cooking Steps
Bring a large pot of salted water to a boil. TIP: While water comes to a boil, move on to Step 2!
Once water is boiling, add tortelloni to pot. Cook until tender and floating to the top, 3-4 minutes.
Turn off heat, leaving tortelloni in hot water (this helps the tortelloni stay warm as you finish cooking). Set aside.
Pat chicken* dry with paper towels and season all over with garlic powder, half the Italian Seasoning (all for 4 servings), salt, and pepper.
Heat a drizzle of oil in a large pan over medium-high heat. Add chicken; cook until browned and cooked through, 5-7 minutes per side. (At this point, start the garlic bread if you have downtime.) TIP: Lower heat if chicken starts to brown too quickly!
Transfer chicken to a cutting board. Once cool enough to handle, slice crosswise.
Reserve ½ cup pasta cooking water, then drain tortelloni and return to pot.
Add spinach to pot; season with salt and pepper. Cook over low heat, tossing gently, until mixture is combined and spinach is slightly wilted.
Stir in cream sauce base, cream cheese, and 1 TBSP plain butter (2 TBSP for 4 servings). If needed, stir in splashes of reserved pasta cooking water until everything is coated in a creamy sauce.
Halve and toast baguette; spread cut sides with as much garlic herb butter as you like.
Sandwich baguette halves back together and cut in half crosswise (you’ll end up with four pieces; eight pieces for 4 servings).
Divide tortelloni between plates and top with sliced chicken; dollop chicken with sun-dried tomato paste. Serve with garlic bread on the side.
