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
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
Large 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
Prepare The Ingredients
Stem, seed, remove ribs, and cut red bell pepper into 1" dice.
Cut broccoli into bite size pieces
Core tomato and cut into ½" dice
Cook The Pasta
Once water is boiling, add pasta and cook until al dente, 12-13 minutes.
Drain, reserving 1 cup of pasta water.
Cook The Chicken
Place a large non-stick pan over medium-high heat and add 1 tsp. olive oil. Add diced chicken, black garlic, and a pinch of salt and pepper to hot pan and stir occasionally until chicken browns and reaches a minimum internal temperature of 165 degrees, 5-7 minutes."
Remove to a plate. Reserve pan; no need to wipe clean.
In the same pan over medium-high heat, add peppers, tomatoes and 1 tsp olive oil. Cook 3-5 minutes. Add garlic and cook 1 minute. Add ¼ cup pasta water, garlic salt, cream base, and a pinch of salt and pepper and bring to a simmer. Remove from heat and stir in cooked pasta.
Finish The Dish
Plate dish as pictured on front of card, drizzling with truffle oil and topping with Parmesan. Bon appétit!
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