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Chicken florentine tortelli

Chicken florentine tortelli


Use Co-op tortelli for an exciting twist on a pasta bake

  • Feeds 2 Feeds 2
  • Ready in 25 minutes

Each serving contains

  • Energy
    3317kj 791kcal
  • Fat
    High 53%
  • Saturates
    High 56%
  • Sugar
    Low 53%
  • Salt
    High 53%

% of adult’s reference intake | Carbohydrates per serving : 65g


  • 1 x 250g pack Co-op Sicilian lemon and buffalo ricotta tortelli
  • 1 tbsp Co-op olive oil
  • 2 Co-op chicken breasts, cut into strips
  • 150g mushrooms, sliced
  • 3 spring onions, trimmed and sliced
  • 1 x 125g pack Co-op spinach
  • 1/2 x 500g jar Co-op Bolognese pasta sauce
  • 25g Co-op Irresistible mature Cheddar, grated
  • Serve with Irresistible balsamic vinegar, roast garlic and Parmesan flatbread


  1. Preheat the oven to 220C/fan 200C/Gas 7
  2. Cook the tortelli according to the pack instructions, and set to one side
  3. Meanwhile, heat the oil in an ovenproof frying pan and cook the chicken for 4–5 mins, until golden
  4. Add the mushrooms and spring onions, and cook for 4 mins more, stirring, until soft
  5. Add the spinach and cook until wilted, then add the Bolognese sauce and cook for a minute more
  6. Gently stir the tortelli into the chicken mixture
  7. Season, sprinkle with Cheddar, and bake for 10 mins
  8. Serve with the Irresistible balsamic vinegar and roast garlic Parmesan flatbread

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