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Spinach and ricotta tortelloni with spicy chicken recipe
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5 ratings
Ginger, garlic and chilli give this easy pasta dish delicious heat and zing, balanced by the simple crème fraîche sauce. It's versatile too – great with chicken, but equally delicious with salmon another night. See method
Ingredients
- 2 chicken breast fillets from a 300g pack, diced
- 1 tsp garlic paste
- 1 tsp ginger paste
- 1 lemon, zested and juiced
- 1 tsp olive oil
- 300g pack spinach and ricotta tortelloni
- 1 red chilli, deseeded, ½ finely chopped and ½ finely sliced
- 50g crème fraîche
Finishing touches (optional)
Each serving contains
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Energy
2355kj
560kcal
28%
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Fat
20g
28%
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Saturates
11g
54%
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Sugars
3g
3%
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Salt
1.4g
24%
of the reference intake
Carbohydrate 46.1g
Protein 48g
Fibre 4.4g
Method
- In a bowl, mix the chicken with the garlic and ginger pastes and lemon zest to coat. Bring a pan of salted water to the boil.
- Heat the oil in a frying pan over a medium heat. Add the chicken and fry for 8 mins or until cooked through. Meanwhile, add the tortelloni to the boiling water for 3 mins.
- Drain the pasta, return to the pan, then add the lemon juice, chopped chilli, crème fraîche and three-quarters of the parsley, if using. Mix to combine, divide between bowls, top with the chicken, and scatter over the chilli slices and remaining parsley, if using.
Drink pairing: Try with Tesco Finest pecorino for a delicate, fruity Italian white that's perfect with pasta.
See more Pasta recipes