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
A note about serious food allergies
Summer is months away, but that's no reason to put off great cookout flavors until then. Especially after a long, hard day at work and a wintery commute home, when all you want is easy cooking and the flavors of good times. Viola! The BBQ-rubbed chicken gives a hint of the grill flavor without the work. And for further relaxation, you'll make the side that defines comfort food: mac and cheese, with broccoli and shallot. No need to wait for a meal so easy and scrumptious.
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
Medium 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 Pasta and Prepare Ingredients
Once water is boiling, add pasta and cook until al dente, 8-9 minutes.
Reserve 1 cup pasta cooking water. Drain pasta in a colander.
Reserve pot; no need to wipe clean.
While pasta cooks, peel and halve shallot. Slice thinly.
Cut broccoli into bite-sized pieces, if necessary.
Pat chicken breasts dry.
Cook the Chicken
Place a medium non-stick pan over medium-high heat and add 1 tsp. olive oil. Add chicken breasts to hot pan and sear undisturbed until browned, 2-3 minutes on one side.
Transfer chicken to prepared baking sheet, seared side up, and sprinkle with seasoning rub. Roast until chicken reaches a minimum internal temperature of 165 degrees, 8-10 minutes.
Remove from oven and tent with foil.
Reserve pan; no need to wipe clean.
While chicken roasts, cook vegetables.
Cook the Shallot and Broccoli
Return pan used to sear chicken to medium heat and add 1 tsp. olive oil. Add shallot to hot pan and stir occasionally until tender, 2-3 minutes.
Add broccoli, 3 Tbsp. water, and a pinch of salt and cover. Stir occasionally until broccoli is tender, 3-5 minutes.
If broccoli isn't tender after 5 minutes, add 1 Tbsp water and continue cooking, 1-2 minutes.
Remove from burner.
Finish the Cheddar Mac
Return pot used to cook pasta to medium-high heat and add ⅓ the pasta cooking water. Bring to a boil.
Once boiling, add cream cheese and stir until smooth.
Remove from burner and stir in cheddar and ¼ tsp. salt until incorporated.
Stir in pasta and shallot-broccoli mixture.
For a thinner sauce, stir in remaining pasta cooking water, 1 Tbsp. at a time, until desired consistency is reached.
Finish the Dish
Plate dish as pictured on front of card. Bon appétit!
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