Bring joy back to family dinnertime with these two delicious recipes from Albertson’s.Cheese Tortellini and Cauliflower with Creamy Spinach MarinaraRecipe courtesy of AlbertsonsTotal time: 20 minutesServings: 42 bags (10 ounces each) cauliflower florets18 ounces cheese tortellini, fresh or frozen1/2 tablespoon salt1 jar (24 ounces) marinara sauce8 fluid ounces heavy whipping cream1/2 teaspoon basil, dried1/4 teaspoon black pepper2 packages (5 ounces each) baby spinachFill large pot halfway with hot water, cover and bring to boil. Uncover then add cauliflower, tortellini and salt; stir for a few seconds. Cook, stirring occasionally, until just tender, about 5 minutes, or cook according to package instructions.In separate large pot over medium heat, stir marinara sauce, cream, basil and black pepper to combine and bring sauce to simmer. Once simmering, reduce heat to medium-low and cook until slightly thickened, 3-4 minutes.Wash and dry spinach.When sauce has thickened, add spinach to pot in handfuls, waiting for spinach to wilt slightly before adding next handful. Remove from heat and cover to keep warm.When cauliflower and tortellini are done, drain and add to pot with creamy marinara sauce; stir to combine.To serve, divide pasta between plates or bowls.Garlic-Parmesan Chicken Tenders with Green Beans and Honey Mustard DipRecipe courtesy of AlbertsonsTotal time: 30 minutesServings: 42 tablespoons extra-virgin olive oil, divided1/4 cup mayonnaise1 teaspoon garlic powder1 teaspoon salt, divided2/3 cup Parmesan cheese, shredded1/2 cup panko breadcrumbs1/2 teaspoon paprika1 1/2 pounds boneless, skinless chicken breasts1 1/2 pounds green beans1/2 cup honey mustard dressingPreheat oven to 450 F. Coat baking sheet with 2 teaspoons oil.In medium bowl, stir mayo, garlic powder and 1/2 teaspoon salt to combine.In separate medium bowl, stir Parmesan, breadcrumbs and paprika to combine.Pat chicken dry with paper towels and slice into 3/4-inch tenders. Add to bowl with mayo mixture and toss to coat.Working in batches, dredge tenders in breadcrumb coating, pressing to adhere. Transfer to baking sheet.Bake until tenders start to turn golden, about 10 minutes.On clean cutting board, wash, dry and trim green beans. Set aside.When chicken is golden, flip and bake until cooked through, 6-8 minutes. Remove from oven.Preheat large skillet over medium-high heat.Add remaining oil and swirl to coat bottom. Add green beans and remaining salt; cook, stirring occasionally, until tender-crisp, 4-5 minutes. Remove from heat.Divide chicken tenders and green beans between plates. Serve with dressing for dipping.Find more information and a seemingly endless collection of recipes at Albertsons.com. More
