Meal Kit
Bacon Carbonara Chicken
with Parmesan and sun-dried tomato green beans
Prep & Cook Time: 25-35 min.
Spice Level: Not Spicy
Cook Within: 5 days
Contains: Milk
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Under %{max_calories} caloriesUnder 35g carbsOver 30g protein
- KETO-FRIENDLY
- GLUTEN-SMART
Chef
Jimmy Shay
Whether you’re a first time customer, you’ve been a part of the Home Chef family since day one, or you’re somewhere in the middle, our Classic Meal Kits will never steer you wrong. These meal kits have been with us from the start and keep getting better. With numerous options each week, you’ll find delicious and creative meals for any skill level and dietary preference. You can’t go wrong with the classics.
In Your Box (serves 2)
- 12 oz. Boneless Skinless Chicken Breasts
- 12 oz. Green Beans
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2 oz. Cream Cheese
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1 oz. Sun Dried Tomato Pesto
- ¾ oz. Crumbled Bacon
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½ oz. Shredded Parmesan Cheese
- 2 tsp. Minced Garlic and Lemon Basil
- ½ tsp. Garlic and Parsley Seasoning
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) yP5WYZO8
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Calories560
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Carbohydrates18g
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Net Carbs13g
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Fat33g
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Protein46g
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Sodium1460mg
Recipe Steps
You Will Need
- Olive Oil
- Salt
- Pepper
- 1 Medium Non-Stick Pan
- 1 Small Non-Stick Pan
- 1 Large 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
Customize It Instructions
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If using sirloin steaks, pat dry. Cook until steak reaches desired doneness, or 4-6 minutes per side for medium/medium-well. Rest, 3 minutes. Steak thickness can vary; if you receive a thinner steak, we recommend checking for doneness sooner.
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1 Prepare the Ingredients
Trim green beans, if necessary, and cut into 1" pieces.
Pat chicken dry and season both sides with garlic and parsley seasoning, 1/4 tsp. salt, and a pinch of pepper. -
2 Cook the Chicken
Place a medium non-stick pan over medium heat and add 2 tsp. olive oil. Add chicken to hot pan and cook until browned and chicken reaches a minimum internal temperature of 165 degrees, 5-7 minutes per side.
Remove from burner. Transfer chicken to a plate and tent with foil.While chicken cooks, continue recipe. -
3 Cook the Green Beans
Place a large non-stick pan over medium-high heat and add 2 tsp. olive oil. Add green beans to hot pan and stir occasionally, 1 minute.
Add 1/4 cup water, 1/4 tsp. salt, and a pinch of pepper. Cover and cook until tender, 6-8 minutes.If green beans need more time, add 2 Tbsp. water, cover, and stir occasionally, 1-3 minutes.Remove from burner. Add pesto and stir until green beans are coated. -
4 Make the Sauce
Place a small non-stick pan over medium heat and add 1 tsp. olive oil. Add bacon to hot pan and stir occasionally until crisp, 1-2 minutes.
Add minced garlic and lemon basil, 1/4 cup water, cream cheese, and half the shredded cheese (reserve remaining for garnish). Stir vigorously to combine and bring to a simmer.Once simmering, stir occasionally until sauce has slightly thickened, 1-2 minutes.If sauce is too thick, add additional water, 1 tsp. at a time, until desired consistency is reached.Remove from burner. -
5 Finish the Dish
Plate dish as pictured on front of card, topping chicken with sauce and garnishing green beans with remaining shredded cheese. Bon appétit!
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