Spinach and ricotta tortellini paired with pesto, chicken and pumpkin create a winning combination in this pasta dish.
Serves66
Cook time25 mins25 minutes
Prep time10 mins10 minutes
Ingredients
500g pkt Coles Australian Diced Butternut Pumpkin
625g pkt spinach and ricotta tortellini
120g pkt Coles Australian Baby Spinach Leaves
1 Coles RSPCA Approved Hot Roast Chicken, skin and bones removed, meat torn coarsely
150g Coles Basil Pesto
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Percentage Daily Intake information on our recipes is calculated using the nutrition reference values for an average Australian adult.
Method
Step 1
Preheat oven to 200°C. Line a baking tray with baking paper. Place the pumpkin on the tray and spray with olive oil spray. Bake, turning occasionally, for 20-25 mins or until tender and golden brown.
Step 2
Meanwhile, cook tortellini in a large saucepan of boiling water following packet directions. Drain.
Step 3
Place the pumpkin, tortellini, spinach, chicken and pesto in a large bowl. Toss to combine. Divide among serving bowls.
1 Coles RSPCA Approved Hot Roast Chicken, skin and bones removed, meat torn coarsely
150g Coles Basil Pesto
Description
Spinach and ricotta tortellini paired with pesto, chicken and pumpkin create a winning combination in this pasta dish.
Method
Step 1
Preheat oven to 200°C. Line a baking tray with baking paper. Place the pumpkin on the tray and spray with olive oil spray. Bake, turning occasionally, for 20-25 mins or until tender and golden brown.
Step 2
Meanwhile, cook tortellini in a large saucepan of boiling water following packet directions. Drain.
Step 3
Place the pumpkin, tortellini, spinach, chicken and pesto in a large bowl. Toss to combine. Divide among serving bowls.
