Spinach and ricotta tortelloni with spicy chicken recipe
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 560.0kcal
- Fat
- 20g
- Saturates
- 11g
- Salt
- 1.4g
- Sugars
- 3g
of the Reference intake
Carbohydrate 46.1gProtein 48.0gFibre 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.
- Try with Tesco Finest pecorino for a delicate, fruity Italian white that's perfect with pasta.
- See more Pasta recipes
