Reignite the happiness of family mealtime with these two delightful recipes from Albertson’s.
Creamy Spinach Marinara with Cheese Tortellini and Cauliflower
Recipe provided by Albertsons
Preparation 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 it, and bring to a boil. Once boiling, uncover and add the cauliflower, tortellini, and salt, stirring briefly. Cook for about 5 minutes or according to package directions until just tender.
In a separate pot over medium heat, combine the marinara sauce, cream, basil, and black pepper, stirring until mixed and simmering. Lower the heat and let it thicken slightly for 3-4 minutes.
Rinse and dry the spinach.
Once the sauce has thickened, gradually add the spinach in handfuls, allowing each addition to wilt before adding more. Remove from heat and cover to keep warm.
When the tortellini and cauliflower are cooked, drain them and incorporate them into the creamy marinara sauce; stir to mix thoroughly.
To serve, portion the pasta into bowls or on plates.
Garlic-Parmesan Chicken Tenders Served with Green Beans and Honey Mustard Dip
Recipe endorsed by Albertsons
Preparation time: 30 minutes
Servings: 4
2 tablespoons extra-virgin olive oil, separated
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 your oven to 450°F and coat a baking sheet with 2 teaspoons of oil.
In a medium bowl, mix the mayo, garlic powder, and 1/2 teaspoon salt.
In another medium bowl, combine the Parmesan, breadcrumbs, and paprika.
Pat the chicken dry with paper towels and cut it into 3/4-inch strips. Toss the strips in the mayo mixture to coat.
Coat the chicken tenders in the breadcrumb mixture, pressing to ensure they stick, then place them on the baking sheet.
Bake for about 10 minutes, or until they start to turn golden.
On a clean cutting board, wash, dry, and trim the green beans; set aside.
Once the chicken is golden, flip and continue baking for an additional 6-8 minutes until thoroughly cooked. Remove from the oven.
Heat a large skillet over medium-high heat, add the remaining oil and coat the bottom of the pan. Add the green beans and the remaining salt; cook, stirring occasionally, for 4-5 minutes until tender-crisp. Remove from heat.
Distribute the chicken tenders and green beans onto plates. Serve with honey mustard dressing for dipping.
For more recipes and resources, visit Albertsons.com.
