All ingredients are individually packaged, but our central facility
is not certified allergen-free. Furthermore, ingredient contents
may vary. Please check recipe cards and ingredient packaging for
allergens and nutrition facts.
If you have serious allergies, please use your best judgment or
consult a health professional to decide if our meals are safe for
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.
You Will Need
Medium Oven-Safe Non-Stick Pan
Medium Non-Stick Pan
Before You Cook
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
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.
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.
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.
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.
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.
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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