Chicken Tortellini Mushrooms
Featuring fresh spinach and pine nuts for added crunch.
Delight in a velvety sauce with tender textures and a satisfying crunch that elevates an ordinary meal.
Ingredients
Cheese Tortellini
350 g
Parmesan Cheese, shredded
¼ cup
Pine Nuts
28 g
Baby Spinach
56 g
Mushrooms
113 g
Garlic Puree
1 tbsp
Lemon-Pepper Seasoning
½ tbsp
Vegetable Stock Powder
1 tbsp
Cream Cheese
43 g
Cream Sauce Spice Blend
1 tbsp
Chives
7 g
Chicken Breasts
2 unit(s)
Cooking Steps
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. Add tortellini to the boiling water. Cook, stirring occasionally, until tender, 2-3 min. Reserve 1 1/4 cups (2 1/2 cups) pasta water, then drain tortellini.
Meanwhile, heat a large non-stick pan over medium heat. While the pan heats, thinly slice mushrooms. Thinly slice chives.
When the pan is 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. If you've opted to add chicken breasts, return the same pan used for pine nuts to medium-high. While the pan heats, pat chicken dry with paper towels. Season with salt and pepper. When hot, add 1/2 tbsp (1 tbsp) oil, 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.
Heat the same pan over medium-high. When hot, add 2 tbsp (4 tbsp) butter, then swirl the pan until melted. Add mushrooms. Cook, stirring occasionally, until golden-brown, 4-5 min. Season with pepper. Add Cream Sauce Spice Blend, garlic puree and half the Lemon-Pepper Seasoning (use all for 4 ppl). Cook, stirring often, until mushrooms are coated and garlic is fragrant, 30 sec.
Add 1 cup (2 cups) reserved pasta water, stock powder and cream cheese to the pan with mushrooms. Cook, stirring often, until sauce is smooth and comes to a simmer. Once simmering, add tortellini and half the Parmesan. Cook, stirring gently, until sauce thickens slightly, 1-2 min. (TIP: If sauce reduces too much, add remaining pasta water to loosen.) Add spinach. Cook, stirring gently, until spinach wilts, 1-2 min. Season with pepper, to taste. Remove the pan from heat.
Thinly slice chicken. Divide tortellini between bowls. Top tortellini with chicken. Sprinkle pine nuts, chives and remaining Parmesan over top.
