Recipes for Cheese Tortellini and Garlic Parmesan Chicken Tenders with Cauliflower

Revitalize family dinners with these tasty recipes inspired by Albertson’s.

Cheese Tortellini and Cauliflower with Creamy Spinach Marinara

Delight your taste buds with a fusion of flavors featuring cheese tortellini and cauliflower, topped with a smooth spinach marinara sauce.

• Total Time: 20 minutes
• Servings: 4

Ingredients

• 2 bags (10 ounces each) cauliflower florets
• 18 ounces cheese tortellini, either fresh or frozen
• 1/2 tablespoon salt
• 1 jar (24 ounces) marinara sauce
• 8 fluid ounces heavy whipping cream
• 1/2 teaspoon dried basil
• 1/4 teaspoon black pepper
• 2 packages (5 ounces each) baby spinach

Instructions

1. Fill a large pot halfway with hot water, cover, and bring to a boil. Once boiling, add cauliflower, tortellini, and salt, stirring briefly. Cook with occasional stirring until the ingredients are just tender, approximately 5 minutes, or follow the package instructions.
2. In another large pot over medium heat, combine marinara sauce, cream, basil, and black pepper, bringing the mixture to a simmer. Once simmering, lower the heat to medium-low and allow it to thicken for 3-4 minutes.
3. Wash and dry the spinach.
4. After the sauce has thickened, gradually add the spinach in handfuls, waiting for each to wilt slightly before adding more. Remove from heat and keep covered to maintain warmth.
5. Once the cauliflower and tortellini are ready, drain and mix them into the pot with the creamy marinara sauce, stirring well.
6. Serve by dividing the pasta evenly onto plates or bowls.

Garlic-Parmesan Chicken Tenders with Green Beans and Honey Mustard Dip

Enjoy a crispy delight of garlic-Parmesan chicken tenders paired with vibrant green beans, complemented by a honey mustard dip.

• Total Time: 30 minutes
• Servings: 4

Ingredients

• 2 tablespoons extra-virgin olive oil, divided
• 1/4 cup mayonnaise
• 1 teaspoon garlic powder
• 1 teaspoon salt, divided
• 2/3 cup shredded Parmesan cheese
• 1/2 cup panko breadcrumbs
• 1/2 teaspoon paprika
• 1 1/2 pounds boneless, skinless chicken breasts
• 1 1/2 pounds green beans
• 1/2 cup honey mustard dressing

Instructions

1. Preheat your oven to 450 F. Lightly coat a baking sheet with 2 teaspoons of oil.
2. In a medium bowl, combine mayonnaise, garlic powder, and 1/2 teaspoon salt.
3. In another medium bowl, mix Parmesan, breadcrumbs, and paprika.
4. Dry the chicken with paper towels, then cut into 3/4-inch tenders. Coat the tenders in the mayonnaise mixture.
5. In batches, coat the tenders with the breadcrumb mixture and press to ensure the coating adheres. Place tenders on the prepared baking sheet.
6. Bake until the tenders start to turn golden, roughly 10 minutes.
7. On a clean cutting board, wash, dry, and trim the green beans.
8. Once the chicken is golden, flip and continue baking until fully cooked through, about 6-8 minutes. Remove from the oven.
9. Preheat a large skillet over medium-high heat. Add the remaining oil and coat the skillet’s bottom. Add the green beans and the remaining salt, cooking while stirring occasionally, until they are tender-crisp, about 4-5 minutes. Remove from heat.
10. Evenly distribute the chicken tenders and green beans onto plates. Serve alongside the honey mustard dressing for dipping.

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