Recipes

PILOT 282 | CHICKEN LEMON PESTO TORTELLONI

Allergens:

eggs, fish, milk, sulphites, wheat

HACCP rules:

Prep Time:

Yield

Shelf Life

6 ozcheese tortelloniPILOT 282 | CHICKEN LEMON PESTO TORTELLONI
1 tbspButter – TuscanrecipePILOT 282 | CHICKEN LEMON PESTO TORTELLONI
5 ozChicken – Cookedrecipepulled
3 flozchicken brothPILOT 282 | CHICKEN LEMON PESTO TORTELLONI
1/2 ozPetite Tomatoes – RoastedrecipePILOT 282 | CHICKEN LEMON PESTO TORTELLONI
1 tspjuice, pasteurized lemonPILOT 282 | CHICKEN LEMON PESTO TORTELLONI
1/8 tspS&P MixrecipePILOT 282 | CHICKEN LEMON PESTO TORTELLONI
1 ozorganic baby spinachPILOT 282 | CHICKEN LEMON PESTO TORTELLONI
1 tbspPesto – BasilrecipePILOT 282 | CHICKEN LEMON PESTO TORTELLONI
1 tspgrated parmesanPILOT 282 | CHICKEN LEMON PESTO TORTELLONI
1/2 tbspgrated parmesanPILOT 282 | CHICKEN LEMON PESTO TORTELLONI

1
Heat gnocchi in boiling salted water until heated through and they begin to float, about 90 seconds.
2
Gently heat Tuscan Butter in a saute pan over medium heat.
3
Add Chicken, broth, Tomatoes and lemon juice. Bring to a gentle simmer. Season with S&P.
4
Drain gnocchi well and add to the pan.
5
Add spinach, Pesto and 1st portion of parmesan. Gently toss to coat the gnocchi evenly with the sauce.
6
Continue cooking to heat through, while ensuring the sauce does not over-reduce. Taste and adjust seasoning as needed.
7
Using a rubber spatula, transfer immediately to a warm bowl, pulling all the sauce from the pan into the bowl.
8
Garnish with remaining parmesan evenly distributed over the gnocchi.

MTG | x4 recipe; Serve x6 oz Parmesan on the side CATERING MINI | x4 recipe CATERING MINI MEATBALL BOLOGNESE | 16 floz Chicken Bolognese; 4 floz Alfredo; 12 ea Chicken Meatballs; 2 tbsp grated parmesan CATERING LARGE | x5 recipe CATERING LARGE MEATBALL BOLOGNESE | 20 floz Chicken Bolognese; 5 floz Alfredo; 15 ea Chicken Meatballs; 3 tbsp grated parmesan

Description

Serving Size

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