Meal Kit
Culinary Collection
Beef and Mushroom Campanelle
with garlic ciabatta
Prep & Cook Time: 35-45 min.
Spice Level: Not Spicy
Cook Within: 6 days
Contains: Milk, Wheat
- Fiber-Rich
- Protein-Packed
Chef
David Welch
If you’re in the mood for fine dining, but don’t feel like leaving the house, our Culinary Collection meals are perfect for you. Our chefs have created upscale meals to make dinner time extra special, even if you’re eating in pjs. Enjoy a collection of premium steaks, seafood, burgers, and so much more.
In Your Box (serves 2)
- 10 oz. Steak Strips
- 4 fl. oz. Cream Sauce Base
- 6 oz. Button Mushrooms
- 6 oz. Campanelle Pasta
- 1 Ciabatta
- 3 oz. Frozen Peas
- ¾ oz. Roasted Garlic & Herb Butter
- ½ oz. Shredded Parmesan Cheese
- ½ oz. Flour
- ⅖ oz. Mushroom Broth Concentrate
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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Calories1000
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Carbohydrates105g
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Net Carbs96g
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Fat43g
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Protein51g
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Sodium1780mg
Recipe Steps
You Will Need
- Olive Oil
- Salt
- Pepper
- 1 Large Pot
- 1 Large Non-Stick Pan
- 1 Medium Non-Stick Pan
- 1 Plate
- 1 Colander/Strainer
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 diced chicken breasts, pat dry. Stir occasionally until chicken reaches minimum internal temperature, 5-7 minutes.
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If using diced chicken thighs, pat dry. Stir occasionally until chicken reaches minimum internal temperature, 5-7 minutes. Don't worry about trimming. Excess fat will render while cooking and add flavor.
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1 Cook Pasta and Prepare Ingredients
Once water is boiling, add pasta and cook until al dente, 8-10 minutes.
Remove from burner. Reserve 1 cup pasta cooking water. Drain pasta in a colander/strainer. Set aside.While pasta cooks, cut mushrooms into 1/4" slices.Pat steak strips dry. Coarsely chop, then separate pieces. -
2 Cook the Mushrooms
Place a large non-stick pan over medium heat and add 2 tsp. olive oil.
Add mushrooms and 1/4 tsp. salt to hot pan. Stir occasionally until browned, 4-6 minutes. -
3 Add the Steak Strips and Peas
Add 1 tsp. olive oil, steak strips, 1/4 tsp. salt, a pinch of pepper, and peas to hot pan. Stir occasionally until no pink remains and steak strips reach a minimum internal temperature of 145 degrees, 4-6 minutes.
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4 Add the Sauce and Pasta
Add flour to hot pan and stir occasionally until no dry flour remains.
Add 1/2 cup reserved pasta cooking water, mushroom base, cream base, and a pinch of salt and pepper. Stir to combine and bring to a simmer.Once simmering, stir occasionally until sauce is slightly thickened, 2-3 minutes.If too thick, add additional reserved pasta cooking water, 1 Tbsp. at a time, until desired consistency is reached.Add pasta and stir occasionally until heated through, 1-2 minutes.Remove from burner. Rest, 3 minutes.While pasta cooks, continue recipe. -
5 Toast Garlic Ciabatta and Finish Dish
Separate ciabatta halves.
Place a medium non-stick pan over medium heat and add 1 tsp. olive oil.Add ciabatta halves, cut-side down, to hot pan. Toast until slightly browned, 1-2 minutes.Remove from burner. Transfer to a plate and evenly top with softened butter.Plate dish as pictured on front of card, topping pasta with cheese. Halve garlic ciabatta diagonally, if desired. Bon appétit!
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