Meal Kit
Asiago-Crusted Chicken and Angel Hair alla Vodka
with mushrooms
Prep & Cook Time: 50-60 min.
Cook Within: 5 days
Difficulty Level: Intermediate
Spice Level: Not Spicy
Contains: Milk, Wheat
Chef
Rachel Post
In Your Box (serves 2)
- 2 Green Onions
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1 oz. Shredded Asiago Cheese
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5 oz. Angel Hair Pasta
- 2 Garlic Cloves
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2 Tbsp. Italian Panko Blend
- 13 oz. Boneless Skinless Chicken Breasts
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1 oz. Light Cream Cheese
- 4 oz. Cremini Mushrooms
- 6 fl. oz. Marinara Sauce
Due to our just-in-time sourcing model, we may have to send you a substitute ingredient. Not to worry! We make sure every ingredient sent to you meets our high quality standards. We’ll keep you informed should a switch occur, so please check the ingredient labels in your meal bag.
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Nutrition (per serving)
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Calories719
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Carbohydrates70g
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Fat22g
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Protein55g
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Sodium1689mg
Recipe Steps
You Will Need
- Olive Oil
- Salt
- Pepper
- 1 Medium Oven-Safe Non-Stick Pan
- 1 Medium Pot
- 1 Colander
- 1 Medium Non-Stick Pan
Before You Cook
Cooking Guidelines
To ensure food safety, the FDA recommends the following as minimum internal cooking temperatures:
- Steak and Pork 145° F (rest cooked meat, 3 minutes) |
- Seafood 145° F |
- Chicken 165° F |
- Ground Beef 160° F |
- Ground Turkey 165° F |
- Ground Pork 160° F
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1 Cook the Chicken
Pat chicken breasts dry, and season both sides with a pinch of salt and pepper. Place a medium oven-safe non-stick pan over medium heat and add 1 tsp. olive oil. Add chicken to hot pan. Cook undisturbed on one side until browned, 4-5 minutes. Flip, and top with Asiago cheese. Place pan in hot oven and roast until cheese is golden brown and chicken reaches a minimum internal temperature of 165 degrees, 10-12 minutes. Carefully, remove from oven and tent with foil. While chicken cooks, cook pasta.
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2 Cook the Pasta
Once water is boiling, add pasta and cook until al dente, 3-5 minutes. Reserve ½ cup pasta cooking water. Drain pasta in a colander, rinsing with cold water. Set aside. Reserve pot; no need to wipe clean.
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3 Prepare Ingredients and Toast Panko
Cut mushrooms into ¼" slices. Trim and thinly slice green onions on an angle, keeping white and green portions separate. Mince garlic. Place a medium non-stick pan over medium-high heat. Add 1 tsp. olive oil and half the garlic (reserve remaining for sauce) to hot pan. Cook until fragrant, 30-60 seconds. Add panko and stir occasionally until golden brown, 3-4 minutes. Remove from burner and remove panko-garlic to a plate. Season with a pinch of salt. Wipe pan clean and reserve.
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4 Start the Sauce
Return pot used to cook pasta to medium-high heat and add pasta cooking water and cream cheese to hot pot. Bring to a simmer. Once simmering, stir constantly until combined and thickened slightly, 2-3 minutes. Remove from burner.
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5 Finish Sauce and Plate Dish
Return pan used to cook panko to medium heat and add 2 tsp. olive oil. Add mushrooms, remaining garlic, white portions of green onions, and ¼ tsp. salt to hot pan and stir occasionally until browned, 4-6 minutes.
Add ¼ cup water. Stir, scrapping up bits on bottom of pan, until combined, 1-2 minutes. Stir in marinara sauce until combined. While stirring constantly, add cream cheese mixture in a steady stream until combined. Add pasta and stir to combine. Remove from burner. Plate dish as pictured on front of card, garnishing each chicken breast with 1 Tbsp. panko and pasta with green portions of green onions. Bon appétit!
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