Meal Kit
Culinary Collection
Buttermilk-Dill Chicken and Pan-Seared Tortellini
with blistered tomatoes
Prep & Cook Time: 30-40 min.
Spice Level: Not Spicy
Cook Within: 5 days
Contains: Milk, Eggs, Wheat, Soy
- Fiber-Rich
- Protein-Packed
- Mediterranean
Chef
Hannah Fenton
In Your Box (serves 2)
- 12 oz. Boneless Skinless Chicken Breasts
- 9 oz. Par-Cooked 5-Cheese Tortellini
- 1 Lemon
- 4 oz. Grape Tomatoes
- 2 oz. Basil Pesto Butter
- 1 oz. Creme Fraiche
- ½ oz. Grated Parmesan Cheese
- 6 Chive Sprigs
- 2 Butter Crackers
- 1 tsp. Buttermilk-Dill Seasoning
- 1 tsp. Garlic Pepper
- ½ tsp. Lemon N Herb Seasoning
Due to our just-in-time sourcing model, we may have to send you a substitute ingredient. Not to worry! We make sure every ingredient sent to you meets our high quality standards. We’ll keep you informed should a switch occur, so please check the ingredient labels in your meal bag.
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Nutrition (per serving)
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Calories870
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Carbohydrates59g
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Net Carbs53g
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Fat46g
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Protein54g
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Sodium2090mg
Recipe Steps
You Will Need
- Olive Oil
- Salt
- 1 Large Non-Stick Pan
- 1 Medium Non-Stick Pan
- 1 Mixing Bowl
- 1 Microwave
- 1 Microwave-Safe Plate
- 1 Zester
Before You Cook
Cooking Guidelines
To ensure food safety, the FDA recommends the following as minimum internal cooking temperatures:
- Steak and Pork 145° F (rest cooked meat, 3 minutes) |
- Seafood 145° F |
- Chicken 165° F |
- Ground Beef 160° F |
- Ground Turkey 165° F |
- Ground Pork 160° F
Customize It Instructions
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If using antibiotic free chicken, follow same instructions.
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If using filets mignon, pat dry. Cook until steak reaches desired doneness, or 4-6 minutes per side for medium/medium-well. Rest, 3 minutes. Steak thickness can vary; if you receive a thinner steak, we recommend checking for doneness sooner.
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If using salmon, pat dry. Add salmon, skin-side up first, and cook until salmon reaches minimum internal temperature, 4-6 minutes per side.
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1 Prepare the Ingredients
Finely crush crackers, then evenly spread on a plate. Set aside.
Halve tomatoes. If you receive one whole tomato instead, not to worry; simply core tomato, cut into 1/2" dice, and proceed with recipe instructions.Zest and halve lemon. Cut one half into wedges and juice the other half.Mince chives.Pat chicken dry and season both sides with garlic pepper. -
2 Cook the Chicken
Place a medium non-stick pan over medium heat and add 2 tsp. olive oil.
Add chicken to hot pan. Cook until browned and chicken reaches a minimum internal temperature of 165 degrees, 5-7 minutes per side.Remove from burner.While chicken cooks, continue recipe. -
3 Cook the Tortellini and Tomatoes
Place a large non-stick pan over medium heat and add 1 Tbsp. olive oil.
Add tortellini and lemon n herb seasoning to hot pan. Cook undisturbed, 1 minute.Add 1/2 cup water and stir to combine. Bring to a simmer.Once simmering, cover and cook until water is almost completely evaporated, 3-5 minutes.Uncover; add tomatoes and 1/4 the buttermilk-dill seasoning (reserve remaining for crema). Stir often until combined and tomatoes are tender, 2-3 minutes. -
4 Add the Butter Sauce
Add butter, a pinch of salt, and 3 Tbsp. water to hot pan. Stir often until butter is melted and tortellini is coated, 2-3 minutes.
If sauce is too thick, add additional water, 1 Tbsp. at a time, until desired consistency is reached.Remove from burner.While tortellini cooks, continue recipe. -
5 Make Crema and Finish Dish
In a mixing bowl, combine remaining buttermilk-dill seasoning, creme fraiche, chives, 1/4 tsp. lemon zest, 1 tsp. lemon juice, and 1 tsp. water.
Plate dish as pictured on front of card, topping chicken with crema. Slice chicken, if desired. Garnish tortellini with cheese and crackers and squeeze lemon wedges over dish to taste. Bon appétit!
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