Revitalize your family’s dinner experience with these two delightful recipes from Albertson’s.
Creamy Spinach Marinara Cheese Tortellini and Cauliflower
Recipe provided by Albertsons
Preparation time: 20 minutes
Servings: 4
2 bags (10 ounces each) of cauliflower florets
18 ounces cheese tortellini, either fresh or frozen
1/2 tablespoon salt
1 jar (24 ounces) marinara sauce
8 fluid ounces heavy cream
1/2 teaspoon dried basil
1/4 teaspoon black pepper
2 packages (5 ounces each) baby spinach
Start by filling a large pot with hot water, cover it, and bring it to a boil. Once boiling, uncover and toss in the cauliflower, tortellini, and salt; stir gently. Cook while stirring occasionally until just tender, which should take around 5 minutes, or according to package directions.
In a separate large pot over medium heat, combine the marinara sauce, cream, basil, and black pepper, stirring to mix. Bring this mixture to a gentle simmer, then lower the heat to medium-low, allowing it to thicken for about 3-4 minutes.
Wash and dry the spinach thoroughly.
Once the sauce thickens, gradually add spinach in handfuls, waiting for each batch to wilt slightly before adding more. Remove from heat and cover to keep warm.
After draining the cooked cauliflower and tortellini, combine them in the pot with the creamy marinara sauce; stir well to mix.
To serve, portion the pasta onto plates or in bowls.
Garlic-Parmesan Chicken Tenders with Honey Mustard and Green Beans
Recipe provided by Albertsons
Preparation time: 30 minutes
Servings: 4
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
Begin by preheating your oven to 450°F and lightly oiling a baking sheet with 2 teaspoons of olive oil.
In a medium-sized bowl, combine mayonnaise, garlic powder, and half a teaspoon of salt.
In another medium-sized bowl, mix together the Parmesan cheese, breadcrumbs, and paprika.
Pat the chicken dry with paper towels, then cut into 3/4-inch strips. Add to the mayonnaise mixture, ensuring each piece is well-coated.
Coat the tended chicken in the breadcrumb mixture, pressing down to adhere, then place on the prepared baking sheet.
Bake until golden brown, about 10 minutes.
While the chicken is baking, wash, dry, and trim the green beans on a clean cutting board. Set aside.
Once the chicken is golden, flip the pieces and bake until fully cooked, an additional 6-8 minutes. Remove from the oven.
In a large skillet over medium-high heat, add the remaining oil, swirling to coat the pan. Toss in the green beans with the rest of the salt and cook, stirring occasionally, until crisp-tender for about 4-5 minutes. Remove from heat.
Serve the chicken tenders and green beans on plates, accompanied by the honey mustard dressing for dipping.
For more recipes and information, visit Albertsons.com.
