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
Large Non-Stick Pan
Medium Oven-Safe 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.
Plae 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.
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 cuppasta cooking water. Drain pasta in a colander, rinsing with cold water. Set aside. Reserve pot; no need to wipe clean.
[PIC: angel hair in a colandar]
Prepare Ingredients and Make Breadcrumbs
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.
Transfer breadcrumbs to a plate. Wipe pan clean and reserve.
[PIC: mushrooms, half the garlic, separated green onions, panko on a plate]
Start the Sauce
Return pot used to cook pasta to medium-high heat and add pasta cooking water and cream cheese. 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 breadcrumbs to medium heat and add 2 tsp. olive oil. Add mushrooms, remaining garlic, and white portions of green onions 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, topping pasta with chicken and garnishing with breadcrumbs and green portions of green onions. Bon appétit!
[PIC: would physics and social distancing allow the sauce being poured in while stirring? If not, just sauce and pasta in bed]
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