Reignite the happiness of family dinnertime with these two delightful recipes from Albertson’s.
Creamy Spinach Marinara with Cheese Tortellini and Cauliflower
Recipe provided by Albertson’s
Total preparation time: 20 minutes
Servings: 4
2 bags (10 ounces each) of cauliflower florets
18 ounces of cheese tortellini, either fresh or frozen
1/2 tablespoon of salt
1 jar (24 ounces) of marinara sauce
8 fluid ounces of heavy whipping cream
1/2 teaspoon of dried basil
1/4 teaspoon of black pepper
2 packages (5 ounces each) of baby spinach
Begin by filling a large pot halfway with hot water, covering it, and bringing it to a boil. After it reaches a boil, uncover the pot and introduce the cauliflower, tortellini, and salt; stir briefly. Cook this mixture, stirring occasionally, until the ingredients are just tender—approximately 5 minutes—or according to the tortellini package instructions.
In a separate large pot, over medium heat, combine the marinara sauce, cream, basil, and black pepper, stirring to mix well. Allow the sauce to come to a simmer, then lower the heat to medium-low, cooking until slightly thickened, about 3-4 minutes.
Thoroughly wash and dry the spinach.
Once the sauce has thickened, add the spinach in batches, allowing each handful to wilt before adding more. Remove the pot from the heat and cover to keep warm.
After draining the cooked cauliflower and tortellini, add them to the pot with the creamy marinara sauce, stirring gently to combine.
To serve, portion out the pasta into bowls or plates.
Garlic-Parmesan Chicken Tenders with Green Beans and Honey Mustard Dip
Recipe provided by Albertson’s
Total preparation time: 30 minutes
Servings: 4
2 tablespoons of extra-virgin olive oil, separated
1/4 cup of mayonnaise
1 teaspoon of garlic powder
1 teaspoon of salt, divided
2/3 cup of shredded Parmesan cheese
1/2 cup of panko breadcrumbs
1/2 teaspoon of paprika
1 1/2 pounds of boneless, skinless chicken breasts
1 1/2 pounds of green beans
1/2 cup of honey mustard dressing
Preheat the oven to 450°F. Lightly coat a baking sheet with 2 teaspoons of the oil.
In a medium-sized bowl, mix together mayonnaise, garlic powder, and 1/2 teaspoon of salt until smooth.
In another medium bowl, blend the Parmesan cheese, breadcrumbs, and paprika.
Pat the chicken dry using paper towels and cut it into 3/4-inch tender strips. Toss the chicken strips into the mayo mixture until evenly coated.
Working in batches, coat the tenders in the breadcrumb mixture, pressing gently to ensure it adheres. Place them on the prepared baking sheet.
Bake for about 10 minutes until the tenders start to turn golden brown.
On a clean cutting board, wash, dry, and trim the green beans. Set them aside.
Once the chicken is golden, flip the tenders and continue to bake until they are thoroughly cooked, about 6-8 additional minutes. Remove from the oven.
Next, preheat a large skillet over medium-high heat. Add the remaining oil and swirl to coat the bottom of the pan. Introduce the green beans and the remaining salt; stir-fry until tender-crisp, which should take about 4-5 minutes. Remove from heat.
Divide the baked chicken tenders and green beans onto plates, and serve with the honey mustard dressing for dipping.
Explore additional recipes and a wealth of culinary inspiration at Albertsons.com.
