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Spinach and ricotta tortelloni with spicy chicken recipe

Spinach and ricotta tortelloni with spicy chicken recipe

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

  • Serves 2
  • 9 mins to prepare and 11 mins to cook
  • 560 calories / serving


  • 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)

  • chopped fresh parsley

Each serving contains

  • Energy

  • Fat

    20g 28%
  • Saturates

    11g 54%
  • Sugars

    3g 3%
  • Salt

    1.4g 24%

of the reference intake
Carbohydrate 46.1g Protein 48g Fibre 4.4g


  1. 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.
  2. 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.
  3. 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.

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