Meal Kit
Culinary Collection
Breaded Chicken & Campanelle
with creamed Swiss chard sauce
Prep & Cook Time: 35-45 min.
Spice Level: Not Spicy
Cook Within: 5 days
Contains: Milk, Eggs, Wheat
- Fiber-Rich
- Protein-Packed
Chef
Laura Alpern
In Your Box (serves 2)
- 12 oz. Boneless Skinless Chicken Breasts
- 4 fl. oz. Cream Sauce Base
- 6 oz. Campanelle Pasta
- 1 Persian Cucumber
- 2 oz. Light Sour Cream
- 2 oz. Swiss Chard
- 1 oz. Crispy Bell Pepper
- 1 oz. Greek Butter
- 0.44 oz. Mayonnaise
- 0.32 oz. Panko Breadcrumbs
- 2 Garlic Cloves
- 1 tsp. Buttermilk-Dill Seasoning
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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Calories920
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Carbohydrates85g
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Net Carbs76g
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Fat43g
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Protein51g
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Sodium1740mg
Recipe Steps
You Will Need
- Pepper
- Salt
- Olive Oil
- 1 Box Grater
- 2 Medium Non-Stick Pans
- 1 Medium Pot
- 2 Mixing Bowls
- 1 Plate
- 1 Mallet
- 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 antibiotic free chicken, follow same instructions.
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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 1/2 cup pasta cooking water. Drain pasta in a colander/strainer and set aside.While pasta cooks, finely crush crispy peppers.Line a mixing bowl with paper towels. Trim cucumber and grate into towel-lined bowl. Gather towels and squeeze out any excess moisture. Discard liquid.Stem and coarsely chop Swiss chard leaves.Mince garlic. -
2 Prepare the Chicken
Combine breadcrumbs and crushed crispy peppers on a plate and spread into an even layer. Set aside.
Pat chicken dry. Cover chicken with plastic wrap and use a heavy object to pound to an even 1/4" thickness. Gallon bags make clean up easier and are made of thicker plastic. If you don’t have a disposable bag, use plastic wrap.Remove plastic wrap and season both sides with 3/4 tsp. buttermilk-dill seasoning (reserve remaining for sauce) and a pinch of salt and pepper.Coat one side of chicken with mayonnaise. Place chicken, mayonnaise-side down, onto breadcrumb mixture, pressing firmly to adhere. -
3 Cook the Chicken
Place a medium non-stick pan over medium-high heat and add 1 Tbsp. olive oil.
Add chicken to hot pan and cook undisturbed until browned, 2-3 minutes.Lower heat to medium. Flip chicken, and cook until chicken reaches a minimum internal temperature of 165 degrees, 3-5 minutes.Remove from burner.While chicken cooks, continue recipe.Rather roast? Place chicken on a baking sheet lined with foil and cooking spray. Lightly spray chicken with cooking spray and roast in a 425 degree oven until chicken reaches a minimum internal temperature of 165 degrees, 10-15 minutes. -
4 Make Sauce and Add Pasta
Place another medium non-stick pan over medium heat and add 2 tsp. olive oil.
Add garlic to hot pan and cook until fragrant, 30-60 seconds.Add Swiss chard, cream base, butter, 1/4 tsp. salt, and 1/4 tsp. pepper. Bring to a simmer.Once simmering, add pasta and stir often until pasta is coated and heated through, 1-2 minutes.If sauce is too thick, add reserved pasta cooking water, 1 Tbsp. at a time, until desired consistency is reached.Remove from burner. -
5 Make Crema and Finish Dish
In another mixing bowl, combine 2 Tbsp. cucumber, sour cream, remaining buttermilk-dill seasoning, and a pinch of salt and pepper. Set aside.
Plate dish as pictured on front of card, topping chicken with crema. Slice chicken, if desired. Bon appétit!
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