Creamy Chicken & Cheese Tortelloni Bake
with Zucchini, Crispy Panko & Scallions
Think a big bowl of cheesy stuffed pasta can’t get any better? Think again! In this recipe, we toss tender, cheese-stuffed tortelloni with golden-brown sautéed zucchini in a velvety lemon-scallion cream sauce. Shower with panko breadcrumbs that crisp up to an enticing golden brown in the oven, and dig into a deliciously cozy vegetarian dinner idea that’s ready in just 30 minutes.
The quantities provided above are averages only.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Ingredients
1 unit
Zucchini
1 clove
Garlic
2 unit
Scallions
1 unit
Lemon
9 ounce
Cheese Tortelloni
(Contains Eggs, Milk, Wheat)
1 ounce
Cheese Roux Concentrate
(Contains Milk)
2 tablespoon
Cream Cheese
(Contains Milk)
3 tablespoon
Parmesan Cheese
(Contains Milk)
¼ cup
Panko Breadcrumbs
(Contains Wheat)
1 teaspoon
Hot Sauce
10 ounce
Chicken Breast Strips
Not included in your delivery
2 teaspoon
Cooking Oil
1 tablespoon
Butter
(Contains Milk)
Salt
Pepper
Nutrition Values
Utensils
Instructions
• Adjust rack to top position and preheat oven to 450 degrees. Bring a large pot of salted water to a boil. Wash and dry produce. • Trim and halve zucchini lengthwise; cut crosswise into ½-inch-thick half-moons. Peel and mince or grate garlic. Trim and thinly slice scallions, separating whites from greens. Zest and quarter lemon.
Pat chicken dry with paper towels and season with salt and pepper. Heat a drizzle of oil in a large, preferably ovenproof, pan over medium-high heat. Add chicken or sausage; cook, stirring frequently, until cooked through, 4-6 minutes. Turn off heat; transfer to a plate. Wipe out pan.
• Heat a drizzle of oil in a large, preferably ovenproof, pan over medium-high heat. Add zucchini; cook, stirring, until softened and lightly browned, 5-7 minutes (7-10 minutes for 4 servings). • Add garlic and a big pinch of salt and pepper. Cook, stirring, until fragrant, 1-2 minutes more. • Turn off heat; transfer zucchini to a plate. Wipe out pan. Let pan cool for 1 minute.
Use pan used for chicken or sausage here.
• Once water is boiling, add tortelloni to pot. Cook until tender and floating to the top, 3-4 minutes. Reserve 1 cup pasta cooking water (2 cups for 4 servings), then drain.
• While tortelloni cook, melt 1 TBSP butter (2 TBSP for 4 servings) in pan used for zucchini over medium-high heat. Add scallion whites and cook, stirring occasionally, until just softened, 1 minute. • Stir in cheese roux and ½ cup reserved pasta cooking water (1 cup for 4). (TIP: If tortelloni aren’t finished cooking, ladle pasta cooking water straight from pot.) Cook, stirring occasionally, until slightly thickened, 2-4 minutes. Reduce heat to low. • Whisk in cream cheese, Parmesan, a squeeze of lemon juice (big squeeze for 4), and a pinch of lemon zest (save remaining lemon for another use!); season with pepper.
Once sauce is finished, stir in chicken or sausage.
• Stir tortelloni and zucchini into pan with sauce. If needed, stir in more reserved pasta cooking water a splash at a time until everything is coated in a creamy sauce. • Evenly sprinkle panko over tortelloni mixture. TIP: If pan isn’t ovenproof, transfer mixture to a baking dish now. • Bake on top rack until panko is golden brown, 2-4 minutes.
• Garnish tortelloni bake with scallion greens and drizzle with as much hot sauce as you like. Divide between plates and serve.
Chicken is fully cooked when internal temperature reaches 165°.
