Contains: Sulphites, Milk, Wheat, Gluten, Egg
May Contain: Mustard, Sesame, Tree Nuts, Peanuts, Soy, Fish, Shellfish
Tip: If you don’t have an ovenproof skillet, transfer pasta to a baking dish after pasta sauce is done cooking in Step 4. Sprinkle cheeses on top and place baking sheet in oven to broil as instructed in Step 5.
Bring 2.5 litres (5 litres for 4 servings) salted water to a boil. Add cheese tortellini and cook for 15 minutes or until al dente. Drain pasta through a fine mesh sieve.
Wash basil and spinach. Pick and chop basil leaves. Roughly chop spinach. Drain diced chicken and pat dry with paper towel. Cut any larger pieces into bite-sized pieces. Season well with salt and pepper.
Cook Chicken + Pasta Sauce
Heat 2 tbsp. (4 tbsp. for 4 servings) olive oil in an ovenproof skillet over medium-high. Add chicken and onions. Cook for 3-4 minutes, stirring occasionally, until chicken is browned on outside. Add garlic and cook for 30 seconds or until fragrant. Add tomato sauce and ½ cup (1 cup for 4 servings) water. Bring to a simmer. Season to taste with balsamic vinegar, salt and pepper. Turn heat to low and cook for 5 more minutes.
When tortellini from Step 1 is cooked, stir into sauce along with spinach and basil. Cook for 1 minute, or until spinach is bright green and tender. If sauce is too thick, add 1 tbsp. water at a time to desired consistency. Turn off heat. Sprinkle mozzarella and parmesan on top.
Turn broiler on to 500°F with rack in high position. Place ovenproof skillet in oven. Cook cheese for 4-6 minutes or until melted and golden.
Spoon tortellini, chicken, and sauce into large serving bowls. Enjoy!