Chicken with Grape Tomato-Pine Nut Vinaigrette

and truffle cream tortellini

Prep & Cook Time: 25-35 min.

Cook Within: 5 days

Difficulty Level: Intermediate

Spice Level: Not Spicy

Contains: Milk, Eggs, Wheat, Tree Nuts

All ingredients are individually packaged, but our central facility is not certified allergen-free. Furthermore, ingredient contents may vary. Please check recipe cards and ingredient packaging for allergens and nutrition facts. If you have serious allergies, please use your best judgment or consult a health professional to decide if our meals are safe for you!
A note about serious food allergies

Grape tomatoes and pine nuts are both small things that provide big flavors. Grape tomatoes are perfect little bursts of the slightly sweet, slightly acidic tomato flavor we've all known since childhood. Pine nuts bring a slightly buttery, nutty (of course!) flavor profile to the proceedings. Combining them both for a perfect vinaigrette brings truth to the old adage that size doesn't matter. Tip: This recipe has a shallot, which sometimes is tough to mince. Easiest way to mince shallot? Make thin slices lengthwise, then slices across, resulting in minced shallot.

In Your Box (serves 2)

  • 13 oz. Boneless Skinless Chicken Breasts
  • Info
    10 oz. Precooked 5-Cheese Tortellini
  • Info
    ½ oz. Pine Nuts
  • Info
    2 oz. Light Cream Cheese
  • ¼ fl. oz. Truffle Oil
  • Info
    2 tsp. Chicken Demi-Glace
  • ¼ oz. Parsley
  • 4 oz. Grape Tomatoes
  • 1 Shallot
  • 2 oz. Baby Spinach

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.

  • Nutrition (per serving)

  • Calories
    851
  • Carbohydrates
    70g
  • Fat
    39g
  • Protein
    59g
  • Sodium
    1584mg

Recipe Steps

You Will Need

  • Olive Oil
  • Salt
  • Pepper
  • 1 Medium Non-Stick Pan
  • 1 Large Non-Stick Pan

Before You Cook

  • 1

    Prepare the Ingredients

    Quarter tomatoes. Peel and mince shallot. Coarsely chop parsley (no need to stem). Coarsely chop spinach. Pat chicken dry, and season both sides with a pinch of pepper.

  • 2

    Cook the Chicken

    Place a medium non-stick pan over medium heat and add 2 tsp. olive oil. Add chicken breasts to hot pan and cook until browned and chicken reaches a minimum internal temperature of 165 degrees, 5-7 minutes per side. Remove from burner. Remove chicken to a plate and tent with foil. Reserve pan; no need to wipe clean.

  • 3

    Cook the Pasta

    Place a large non-stick pan over medium-high heat. Add ½ cup water, tortellini, cream cheese, demi-glace, spinach, half the truffle oil to hot pan. Bring to a simmer. Once simmering, cook until liquid is reduced by half and thickens slightly, 3-4 minutes. Remove from burner. Add remaining truffle oil if desired. Sauce will thicken as it sits.

  • 4

    Make the Vinaigrette

    Return pan used to cook chicken to medium heat. Add shallot to hot pan and stir often until softened, 1-2 minutes. Add tomatoes and a pinch of salt and pepper. Stir occasionally until tomatoes start to break down, 1-2 minutes. Remove from burner. Stir in 1 Tbsp. olive oil, parsley, and half the pine nuts (reserve remaining for garnish).

  • 5

    Finish the Dish

    Plate dish as pictured on front of card, placing grape tomato-pine nut vinaigrette on chicken and garnishing tortellini with remaining pine nuts. Bon appétit!

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