Meal Kit

Asiago-Crusted Chicken and Creamy Tomato Angel Hair Pasta

with mushrooms

Prep & Cook Time: 50-60 min.

Cook Within: 5 days

Difficulty Level: Intermediate

Spice Level: Not Spicy

Contains: Milk, Wheat

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 you!
A note about serious food allergies

In Your Box (serves 2)

  • Info
    1 oz. Shredded Asiago Cheese
  • Info
    5 oz. Angel Hair Pasta
  • 2 Garlic Cloves
  • Info
    2 Tbsp. Italian Panko Blend
  • 13 oz. Boneless Skinless Chicken Breasts
  • Info
    1 oz. Light Cream Cheese
  • 4 oz. Cremini Mushrooms
  • 6 fl. oz. Marinara Sauce
  • 2 Green Onions

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.

  • Nutrition (per serving)

  • Calories
    719
  • Carbohydrates
    70g
  • Fat
    22g
  • Protein
    55g
  • Sodium
    1689mg

Recipe Steps

You Will Need

  • Olive Oil
  • Salt
  • Pepper
  • 1 Medium Pot
  • 1 Colander
  • 2 Medium Non-Stick Pans

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
  1. 1

    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 often until golden brown, 2-3 minutes. Remove from burner and remove garlic-panko mixture to a plate. Season with a pinch of salt.Wipe pan clean and reserve.

  2. 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. Set aside.

  3. 3

    Cook the Chicken

    Pat chicken breasts dry, and season both sides with a pinch of salt and pepper. Place another medium non-stick pan over medium heat and add 1 tsp. olive oil. Add chicken to hot pan. Cook undisturbed on one side until browned, 4-6 minutes. Flip, and top with Asiago cheese. Cover and cook until cheese is melted and chicken reaches an internal temperature of 165 degrees, 5-7 minutes. Remove from burner. While chicken cooks, make sauce.

  4. 4

    Make the Sauce

    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. Stir occasionally until browned, 4-6 minutes. Add half the pasta cooking water, marinara sauce, and cream cheese. Stir until cream cheese is melted and combined. If too thick, add remaining pasta cooking water, 1 Tbsp. at a time, until desired consistency is reached. Stir in pasta until heated through, 1-2 minutes. Remove from burner.

  5. 5

    Finish the Dish

    Plate dish as pictured on front of card, garnishing each chicken breast with 1 Tbsp. panko, and topping pasta with green portions of green onions. Bon appétit!

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