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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

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