Chicken Mushroom & Tomato Tortelloni

This delicious bowl of pasta is the total package! Cheese-stuffed pasta with chicken and mushrooms tossed all together in a rich tomato sauce to deliver an extra-tender bite and a huge amount of flavor. Shower your tortelloni with a melty Italian cheese blend and fresh parsley before serving for the perfect weeknight dinner idea—ready to enjoy in just 15 minutes.

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Step 1

Bring a large pot of salted water to a boil. Wash and dry produce. • Dice onion into ½-inch pieces. Trim and roughly chop mushrooms. Chop chicken into bite sized pieces. Roughly chop parsley.

Step 2

Once boiling, add tortelloni to pot. Reduce to a low simmer and cook until tender and floating to the top, 3-4 minutes. Reserve ½ cup pasta cooking water (1 cup for 4 servings), then drain.

Step 3

While tortelloni cooks, heat a drizzle of oil in a large pan over medium-high heat. Add chicken, onion and mushrooms; season with salt and pepper. Cook until onions are slightly translucent and chicken is fully cooked, about 5 minutes. • Stir in crushed tomatoes, stock concentrate, Fry Seasoning, chili flakes, ½ tsp Italian Seasoning, and a pinch of sugar. Reduce heat to medium; simmer, stirring occasionally, until slightly reduced and thickened, 3-4 minutes. Remove from heat.

Step 4

Stir drained tortelloni and half the Italian cheese blend into pan with sauce. (TIP: If your pan isn’t large enough, transfer sauce to pot used to cook tortelloni. If needed, stir in reserved cooking water a splash at a time until tortelloni are thoroughly coated in sauce.) Taste and season with salt and pepper if desired. • Divide pasta between bowls. Top with remaining Italian cheese blend and garnish with parsley. Serve.