Meal Kit
Black Garlic Chicken Pasta
with truffle cream sauce
Prep & Cook Time: 30-40 min.
Spice Level: Not Spicy
Cook Within: 5 days
Contains: Milk, Wheat
Chef
Jimmy Cababa
Pasta for the win! Garlicky tender pieces of chicken, fresh veggies, cheese, cream, and truffle. Oh, truffle. Everyone's fave, right? Enjoy!
In Your Box (serves 2)
- 10 oz. Diced Boneless Skinless Chicken Breasts
-
4 fl. oz. Cream Sauce Base
- 1 Red Bell Pepper
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5 oz. Farfalle Pasta
- 1 Roma Tomato
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½ oz. Shredded Parmesan Cheese
- 2 Garlic Cloves
- ¼ fl. oz. Truffle Oil
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1 tsp. Black Garlic Seasoning
- ½ tsp. Garlic Salt
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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Calories620
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Carbohydrates65g
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Net Carbs60g
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Fat21g
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Protein43g
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Sodium1500mg
Recipe Steps
You Will Need
- Olive Oil
- Salt
- Pepper
- 1 Medium Pot
- 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 whole chicken breasts, pat dry, and on a separate cutting board, cut into 1” dice. Follow same instructions as diced chicken.
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If using steak strips, pat dry, coarsely chop, then separate pieces. Follow same instructions as diced chicken in Step 3, stirring occasionally until steak reaches minimum internal temperature, 4-6 minutes. Rest, 3 minutes.
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If using ribeye or NY strip steak, follow same instructions as diced chicken in Steps 1 and 3, cooking until steaks reach desired doneness, or 4-6 minutes per side. Rest, 3 minutes. Halve ribeye to serve. Serve alongside pasta.
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1 Prepare the Ingredients
Stem, seed, remove ribs, and cut bell pepper into 1" dice.
Core tomato and cut into 1/2" dice.Mince garlic.Pat chicken dry. -
2 Cook the Pasta
Once water is boiling, add pasta and cook until al dente, 12-13 minutes.
Reserve 1/2 cup pasta cooking water. Drain pasta in a colander and set aside. -
3 Cook the Chicken
Place a large non-stick pan over medium-high heat and add 1 tsp. olive oil.
Add chicken, black garlic seasoning, and a pinch of salt and pepper to hot pan. Stir occasionally until chicken browns and reaches a minimum internal temperature of 165 degrees, 5-7 minutes.Transfer chicken to a plate. Keep pan over medium-high heat. -
4 Make the Sauce
Add 1 tsp. olive oil and bell peppers to hot pan. Stir occasionally until slightly softened, 3-5 minutes.
Add garlic and tomatoes and cook, 1 minute.Stir in 1/4 cup pasta cooking water, garlic salt, cream base, and a pinch of salt and pepper. Bring to a simmer.Once simmering, remove from burner. Stir in pasta and chicken until coated. If too dry, add additional pasta cooking water, 1 Tbsp. at a time, until desired consistency is reached. -
5 Finish the Dish
Plate dish as pictured on front of card, garnishing with truffle oil (to taste) and cheese. Bon appétit!
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