Meal Kit
Autumn Chicken Stew
with kale and butternut squash
Prep & Cook Time: 35-45 min.
Spice Level: Not Spicy
Cook Within: 5 days
Contains: Milk
- Calorie-Conscious
- Carb-Conscious
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Chef
Nigel Palmer
In Your Box (serves 2)
- 13 oz. Boneless Skinless Chicken Breasts
- 12 oz. Cubed Butternut Squash
- 4 oz. Light Cream
- 3 oz. Kale
- 1 Shallot
- 1 oz. Grated Parmesan
- 4 tsp. Mirepoix Broth Concentrate
- 0.48 oz. Parmesan Cheese Crisps
- 2 Garlic Clove
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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Calories640
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Carbohydrates39g
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Net Carbs34g
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Fat32g
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Protein50g
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Sodium1800mg
Recipe Steps
You Will Need
- Olive Oil
- Salt
- Pepper
- 1 Medium Pot
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 Prepare the Ingredients
Stem kale and coarsely chop.
Peel and halve shallot. Cut into 1/4" dice.Coarsely crush Parmesan crisps.Mince garlic.Pat chicken breasts dry and, on a separate board, cut into 1/2" dice. Season with a pinch of salt and pepper. -
2 Cook the Chicken
Place a medium pot over medium-high heat and add 1 Tbsp. olive oil.
Add diced chicken to hot pot. Stir occasionally until chicken is lightly browned and reaches a minimum internal temperature of 165 degrees, 4-6 minutes.Remove chicken to a plate.Reserve pot; no need to wipe clean. -
3 Start the Chowder
Return pot used to cook chicken to medium heat and add 1 tsp. olive oil. Add shallot to hot pan and stir often until tender, 2-3 minutes.
Add garlic and cook, 1 minute.Add butternut squash, 13/4 cup water, mirepoix base, 1/4 tsp. salt, and a pinch of pepper. Raise heat to medium-high and bring to a boil.Cover, and cook until tender but not mushy, 7-10 minutes. -
4 Finish the Chowder
Add kale to pot. Cover, and cook until wilted, 2 minutes.
Add cream and chicken and any accumulated juices. Return to a boil.Once boiling, remove from burner. Stir in Parmesan. -
5 Finish the Dish
Plate dish as pictured on front of card, garnishing with Parmesan crisps. Bon appétit!
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