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Creamy Chicken, Mushroom, Spinach & Ricotta Tortellini

Creamy Chicken, Mushroom, Spinach & Ricotta Tortellini

with Balsamic Glaze and Rocket Salad
Mimi Morley
Mimi MorleyUpdated on August 25, 2026
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Calories
: 
783 kcal
Protein
: 
53.3g protein
Total
: 
20 minutes
Difficulty
: 
Easy
Allergens:
  • Milk
  • Wheat
  • Cereals containing gluten
  • Egg
  • Sulphites
  • Mustard
  • Soya
  • May contain traces of allergens

Ready in less than 25 minutes, this Creamy Mushroom, Spinach and Ricotta Tortellini is quick and full of flavour. Make an easy, cheesy sauce that's flavoured with herbs and the earthiness of the mushrooms to pair with the creamy filling of the pasta.

Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
serving amount

1 unit(s)

Onion

240 grams

Diced British Chicken Breast

180 grams

Sliced Mushrooms

2 unit(s)

Garlic Clove

10 grams

Vegetable Stock Paste

1 sachet(s)

Mixed Herbs

75 grams

Creme Fraiche

(Contains: Milk)

300 grams

Spinach and Ricotta Tortelloni

(Contains: Milk, Wheat, Cereals containing gluten, Egg May be present: Mustard, Soya)

40 grams

Grated Hard Italian Style Cheese

(Contains: Milk, Egg)

20 grams

Wild Rocket

12 grams

Balsamic Glaze

(Contains: Sulphites)

Not included in your delivery

75 milliliter(s)

Water for the Sauce

Energy (kJ)3278 kJ
Energy (kcal)783 kcal
Fat30.7 g
of which saturates14.8 g
Carbohydrate74.5 g
of which sugars16 g
Dietary Fibre5.4 g
Protein53.3 g
Salt2.9 g
Trans Fat0.1 g
Potassium469.4 mg
Calcium45.3 mg
Iron0.5 mg
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.
•Large Saucepan
•Garlic Press
•Kettle
•Medium Saucepan
•Colander

Cooking Steps

Get Started
1

a) Halve, peel and chop the onion into small pieces.

b) Heat a drizzle of oil in a large saucepan on medium-high heat.

c) Once hot, add the chicken, onion and mushroom to the pan and season with salt and pepper. TIP: Notice a stronger smell from your chicken? Don’t worry, this is normal due to packaging we use to keep it fresh.

d) Fry until golden brown on the outside and cooked through, 8-10 mins. IMPORTANT: Wash your hands and equipment after handling raw chicken and its packaging. The chicken is cooked when no longer pink in the middle.

Finish the Prep
2

a) Meanwhile, boil a full kettle. 

b) Peel and grate the garlic (or use a garlic press). 

c) Add the garlic to the chicken and veg and cook for 30 secs. 

Start the Sauce
3

a) Add the veg stock paste, mixed herbs and water for the sauce (see pantry for amount) to the chicken. Stir in the creme fraiche.

b) Bring to the boil, then reduce the heat and simmer, 3-4 mins.

c) Stir in the hard Italian style cheese until melted.

d) Season with salt and pepper.

Boil the Pasta
4

a) Meanwhile, pour the boiled water into a saucepan with ½ tsp salt and bring back to the boil.

b) When boiling, add the tortelloni pasta to the water and bring back to the boil. Cook until tender, 3-5 mins. 

c) Once cooked, drain in a colander. Drizzle with oil and gently stir through to stop it sticking together.

All Together Now
5

a) When everything's ready, gently stir the pasta through the creamy chicken and mushroom sauce.

b) Taste and season with salt and pepper if needed. Add a splash of water if you feel it needs it.

Serve
6

a) Share the pasta between your bowls.

b) Top with the rocket leaves and finish by drizzling over the balsamic glaze.

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