Email the ingredients

Please enter a valid email address
Terms of Use. We will send you an email containing the ingredients list and method for this recipe as well as a link to access it on Tesco Real Food. This service involves no registration or subscription.
You should receive an email shortly.
Add this recipe to your binder

Please log in to add this recipe

This recipe is in your binder

Go to binder
Share this recipe

Spinach and ricotta tortelloni with spicy chicken recipe

3 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

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)

chopped fresh parsley

Each serving contains

Energy
2355kj
560kcal 28%
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

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