Get ready to make your family dinners memorable with these two enticing recipes courtesy of Albertson’s.
Tasty Cheese Tortellini Mixed with Cauliflower, covered in Creamy Spinach Marinara
This is a simple recipe provided by Albertsons.
It takes only 20 minutes to cook and serves four people.
You will need:
- Two bags (10 ounces each) of cauliflower florets
- 18 ounces of cheese tortellini, fresh or frozen
- Half a tablespoon of salt
- One jar (24 ounces) of marinara sauce
- Eight fluid ounces of heavy whipping cream
- Half a teaspoon of dried basil
- A quarter teaspoon of black pepper
- Two packs (5 ounces each) of baby spinach
Start by filling a large pot halfway with hot water, cover it, and bring to boil. Uncover, then add cauliflower, tortellini, and salt; stir for a few seconds. Cook, stirring occasionally, until just tender, about 5 minutes, or cook according to package instructions.
In a separate large pot over medium heat, mix together marinara sauce, cream, basil, and black pepper to bring the sauce to a simmer. Allow it to simmer and thicken for 3-4 minutes on medium-low heat.
Wash and dry the spinach.
Add the spinach to the sauce in batches, ensuring each batch wilts slightly before adding the next. Take off the heat and cover to keep it warm.
Once the cauliflower and tortellini are ready, drain and combine with the creamy marinara sauce. Serve by dividing the pasta between plates or bowls.
Crispy Garlic-Parmesan Chicken Tenders with Juicy Green Beans and Zesty Honey Mustard Dip
Provided by Albertsons, this recipe takes around 30 minutes to prepare and also serves four people.
What you’ll need:
- Two tablespoons of extra-virgin olive oil, divided
- Quarter cup of mayonnaise
- One teaspoon garlic powder
- One teaspoon salt, divided
- Two-thirds cup shredded Parmesan cheese
- Half a cup of panko breadcrumbs
- Half a teaspoon of paprika
- One and a half pounds of boneless, skinless chicken breasts
- One and a half pounds of green beans
- Half a cup of honey mustard dressing
Preheat your oven to 450 F and lightly grease a baking sheet with two teaspoons of oil.
In a medium bowl, combine mayo, garlic powder, and half a teaspoon of salt. In another medium bowl, mix Parmesan, breadcrumbs, and paprika.
Pat the chicken dry with paper towels and slice into 3/4-inch tenders. Coat tender slices in the mayo mixture before coating them in the breadcrumb mixture. Ensure the crumbs adhere well to the chicken, then arrange them on the baking sheet.
Bake until the tenders start to turn golden, about 10 minutes, then flip and bake until cooked through, 6-8 more minutes.
In the meantime, clean, dry, and trim the green beans.
After the chicken is cooked, remove it from the oven. Preheat a large skillet over medium-high heat. Add the remaining oil to cover the bottom, then add the green beans and the remaining portion of salt. Cook the beans, stirring occasionally, until they achieve tender-crisp status, roughly 4-5 minutes.
To serve, share the chicken tenders and green beans equally among plates. Offer the dressing for dipping.
Further recipe details and other culinary inspiration can be found at Albertsons.com.
