Meal Kit
Basil Pesto Chicken
with Parmesan cream sauce and roasted potatoes
Prep & Cook Time: 40-50 min.
Spice Level: Not Spicy
Cook Within: 5 days
Contains: Milk
Chef
Jimmy Madla
Way, way back in 2015, we had the brilliant idea to pair a juicy steak with a creamy basil sauce infused with sharp pecorino cheese. It quickly became a customer favorite, and the rest, as they say, is history. But the future is here because we're bringing back this irresistibly aromatic sauce alongside a tender chicken breast, served next to roasted red potatoes, shallot, and fresh red bell pepper. This, like its cousins, is sure to be an instant classic. Tip: Best way to remove ribs and seeds from a red bell pepper? Cut off top and bottom of pepper, then either carefully cut or tear our the seed portion.
In Your Box (serves 2)
- 12 oz. Yukon Potatoes
- 12 oz. Boneless Skinless Chicken Breasts
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4 fl. oz. Cream Sauce Base
- 1 Red Bell Pepper
- 1 Shallot
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1 oz. Basil Pesto
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1 oz. Shredded Parmesan Cheese
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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Calories560
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Carbohydrates43g
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Net Carbs38g
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Fat23g
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Protein46g
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Sodium1570mg
Recipe Steps
You Will Need
- Olive Oil
- Salt
- Pepper
- Cooking Spray
- 1 Baking Sheet
- 1 Medium 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
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1 Prepare the Ingredients
Cut each potato into 6-8 wedges.
Stem, seed, remove ribs, and cut bell pepper into 1" dice.Peel and slice shallot into 1/4" rounds.Pat chicken dry and season both sides with 1/4 tsp. salt and a pinch of pepper. -
2 Start the Vegetables
Toss potatoes, bell peppers, shallots, 1 tsp. olive oil, 1/4 tsp. salt, and 1/4 tsp. pepper on prepared baking sheet. Spread into a single layer.
Roast in hot oven until vegetables begin to soften, 18-20 minutes.Carefully remove from oven.While vegetables roast, continue recipe. -
3 Start the Chicken
Place a medium non-stick pan over medium-high heat and add 1 tsp. olive oil. Add chicken to hot pan and cook until browned, 2-3 minutes per side.
Remove from burner.After 18-20 minutes, carefully remove from oven. Push vegetables to one side. Baking sheet will be hot! Use a utensil. Transfer chicken to now-empty space on baking sheet.Reserve pan; no need to wipe clean. -
4 Finish the Chicken and Vegetables
Top chicken evenly with 2 tsp. pesto (reserve remaining for sauce).
Roast again in hot oven until pesto darkens slightly and chicken reaches a minimum internal temperature of 165 degrees, 10-12 minutes.Carefully remove from oven. Transfer chicken to a plate. Rest, 5 minutes.While chicken rests, continue recipe. -
5 Make Sauce and Finish Dish
Return pan used to sear chicken to medium-high heat. Add cream base to hot pan and bring to a simmer.
Once simmering, remove from burner and stir in remaining pesto and 2/3 the cheese (reserve remaining for garnish). Taste, and season with a pinch of salt and pepper, if desired.Plate dish as pictured on front of card, topping chicken with sauce and garnishing with remaining cheese. Bon appétit!
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