Tortelloni Florentine
What You'll Need
Check Your Pantry For:
1 ½ tbsp. Kowalski’s Unsalted Butter
kosher salt or finely ground Kowalski's Sea Salt, to taste
freshly ground Kowalski's Black Peppercorns, to taste
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1 tbsp. pine nuts (optional)
2 cups fresh baby spinach leaves, plus more for garnish
¼ cup julienne-cut sun-dried tomatoes
18 oz. (2 pkg.) Kowalski's Tortelloni, such as Smoked Mozzarella or Pumpkin
16 oz. container Kowalski's Fresh Alfredo Sauce
freshly grated Kowalski's Parmesan Cheese, to taste
2 grilled boneless skinless chicken breasts (from the Deli Heat & Eat Section)
¼ cup dry white wine
Beverage Recommendation:
A light Pinot Noir has beautiful acidity and light tannin that work well with this sauce. It has a rich, deep flavor just like this pasta meal.
Dessert Suggestion:
Sliced fresh pears
Make Dinner Tonight!
Get Ready:
Read through instructions; measure and gather ingredients and equipment.
In a small skillet over medium-low heat, toast pine nuts until light golden and fragrant (3-5 min.); set aside.
Thinly slice chicken; set aside.
Thinly slice a handful of spinach into ribbons; set aside for garnishing the dish.
Get Cooking:
In a large pot of salted water, cook noodles according to package directions. Near the end of cooking time, scoop and reserve approx. ½ cup of pasta cooking water from the pot.
While pasta cooks, cook butter in a large nonstick skillet over medium heat until it bubbles.
Add 2 cups spinach leaves; cook and stir until spinach wilts (about 2 min.).
Season spinach with salt and pepper.
Add wine; cook until nearly evaporated (about 1 min.).
Add pasta sauce, chicken and tomatoes to pan; heat through.
Remove pasta from the heat; drain and return to the pot with the sauce.
Add hot reserved pasta water a bit at a time until sauce reaches desired consistency.
Serve It Up:
Divide between 4 plates.
Garnish with pine nuts, cheese and ribbons of spinach.