Meal Kit
Culinary Collection
Braciole-Style Steak Strips and Campanelle
in sage cream sauce
Prep & Cook Time: 30-40 min.
Spice Level: Not Spicy
Cook Within: 6 days
Contains: Milk, Wheat
- Fiber-Rich
- Protein-Packed
Chef
Rachel Post
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. Campanelle Pasta
- 4 oz. Broccolini
- 1 oz. Shredded Parmesan Cheese
- ¼ cup Panko Breadcrumbs
- ⅓ oz. Butter
- ¼ oz. AP Flour
- 1 Sage Sprig
- 2 Garlic Cloves
- 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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Calories830
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Carbohydrates81g
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Net Carbs74g
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Fat37g
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Protein47g
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Sodium1110mg
Recipe Steps
You Will Need
- Olive Oil
- Salt
- 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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If using shrimp, pat dry. Cook until pink and shrimp reach minimum internal temperature, 2-3 minutes per side.
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1 Cook the Pasta
Once water is boiling, add pasta and cook until al dente, 10-12 minutes.
Reserve 1 cup pasta cooking water. Drain pasta in a colander/strainer and set aside.While pasta cooks, continue recipe. -
2 Prepare the Ingredients
Trim bottom ends of broccolini.
Stack sage leaves, roll into a long cylinder, and slice lengthwise to create very thin strips. Mince strips.Mince garlic.Pat steak strips dry. Coarsely chop, then separate pieces. -
3 Cook the Broccolini
Place a large non-stick pan over medium heat and add 1 tsp. olive oil.
Add broccolini to hot pan and stir occasionally, 2 minutes.Add 1/4 cup pasta cooking water (reserve remaining for adjusting sauce). Cover and stir occasionally until tender, 8-10 minutes.Remove from burner. Transfer to a plate. Wipe pan clean and return to medium heat. -
4 Cook the Steak Strips and Sauce
Add 1 tsp. olive oil, steak strips, and garlic salt to hot pan. Stir occasionally until no pink remains and steak strips reach a minimum internal temperature of 145 degrees, 4-6 minutes.
Add garlic and flour and stir until no dry flour remains.Add 1/4 cup water, cream sauce base, 1/2 tsp. sage (reserve remaining for panko) and pasta. Stir to combine and bring to a simmer. Once simmering, stir constantly, 1 minute.If sauce is too think, add reserved pasta cooking water, 1 Tbsp. at a time and up to 1/4 cup, until desired consistency is reached.Remove from burner and stir in cheese. -
5 Toast Breadcrumbs and Finish Dish
Place a medium non-stick pan over medium heat and add 1 tsp. olive oil and butter. Stir occasionally until melted and foaming, 1-2 minutes.
Add 1 tsp. remaining sage and a pinch of salt. Stir occasionally until bright green, 1-2 minutes.Stir in panko until golden-brown, 1-2 minutes.Remove from burner.Plate dish as pictured on front of card, topping pasta with toasted breadcrumbs. Bon appétit!
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