Bring joy back to family dinnertime with these two delicious recipes from Albertson’s.
Cheese Tortellini and Cauliflower with Creamy Spinach Marinara
Recipe courtesy of Albertsons
Total time: 20 minutes
Servings: 4
– 2 bags (10 ounces each) cauliflower florets
– 18 ounces cheese tortellini, fresh or frozen
– 1/2 tablespoon salt
– 1 jar (24 ounces) marinara sauce
– 8 fluid ounces heavy whipping cream
– 1/2 teaspoon dried basil
– 1/4 teaspoon black pepper
– 2 packages (5 ounces each) baby spinach
Fill a large pot halfway with hot water, cover, and bring to a boil. Uncover, then add the cauliflower, tortellini, and salt; stir for a few seconds. Cook, stirring occasionally, until just tender, about 5 minutes, or according to package instructions.
In a separate large pot over medium heat, combine the marinara sauce, cream, basil, and black pepper, then bring to a simmer. Once simmering, reduce heat to medium-low and cook until slightly thickened, about 3-4 minutes.
Wash and dry the spinach.
When the sauce has thickened, add the spinach in handfuls, waiting for it to wilt slightly before adding the next handful. Remove from heat and cover to keep warm.
When the cauliflower and tortellini are done, drain and add them to the pot with the creamy marinara sauce; stir to combine.
To serve, divide the pasta between plates or bowls.
Garlic-Parmesan Chicken Tenders with Green Beans and Honey Mustard Dip
Recipe courtesy of Albertsons
Total 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
Preheat the oven to 450°F. Coat a baking sheet with 2 teaspoons of oil.
In a medium bowl, combine the mayonnaise, garlic powder, and 1/2 teaspoon of salt.
In a separate medium bowl, mix the Parmesan, breadcrumbs, and paprika together.
Pat the chicken dry with paper towels and slice it into 3/4-inch tenders. Add the tenders to the bowl with the mayo mixture and toss to coat.
Working in batches, dredge the tenders in the breadcrumb coating, pressing to adhere. Transfer them to the baking sheet.
Bake until the tenders begin to turn golden, about 10 minutes.
On a clean cutting board, wash, dry, and trim the green beans. Set aside.
When the chicken is golden, flip the tenders and bake until cooked through, about 6-8 minutes. Remove from the oven.
Preheat a large skillet over medium-high heat.
Add the remaining oil, swirling to coat the bottom. Add the green beans and remaining salt; cook, stirring occasionally, until tender-crisp, about 4-5 minutes. Remove from heat.
Divide the chicken tenders and green beans between plates. Serve with the honey mustard dressing for dipping.
Find more information and a seemingly endless collection of recipes at Albertsons.com.
