Broccoli-Cheddar Chicken Penne Casserole & Teriyaki Chicken Stir-Fry
two, 4-serving meals
Spice Level: Not Spicy
Cook Within: 1 days
Contains: Milk, Wheat, Soy
Chef
Jimmy Cababa
In Your Box (serves 8)
- 32.04 oz. Diced Boneless Skinless Chicken Breasts
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12 fl. oz. Cream Sauce Base
- 16 oz. Broccoli Florets
- 12 oz. Green Beans
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10 oz. Penne Pasta
- 1½ cups Jasmine Rice
- 1 Red Bell Pepper
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4 oz. Teriyaki Glaze
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3 oz. Shredded Cheddar Cheese
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2 oz. Crispy Fried Onions
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6 Butter Crackers
- 1½ tsp. Garlic Salt
- 1 tsp. Asian Garlic, Ginger & Chile 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) Wq4nzZ34
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Calories680
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Carbohydrates78g
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Net Carbs73g
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Fat23g
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Protein37g
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Sodium1420mg
Recipe Steps
You Will Need
- Olive Oil
- Salt
- Pepper
- 1 Medium Pot
- 1 Large Non-Stick Pan
- 1 Large Oven-Safe Casserole Dish
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
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1 Prepare The Ingredients
Cut broccoli into bite-sized pieces.
Stem, seed, remove ribs, and cut red bell pepper into 1/2" dice.Trim ends off green beans and cut into 1" pieces. -
2 Cook The Pasta
Once water is boiling, add pasta and cook until al dente, 10-12 minutes.
While pasta cooks, prepare the chicken. -
3 Cook The Chicken
Pat chicken breast pieces dry, and season both sides with 1 tsp garlic salt and a pinch of salt and pepper. "
Place a large non-stick pan over medium-high heat and add 2 tsp. olive oil. Working in batches, add diced chicken to hot pan and stir occasionally until chicken browns and reaches a minimum internal temperature of 165 degrees, 5-7 minutes."Transfer to a plate. Reserve pan; no need to wipe clean. -
4 Make The Filling and Finish The Dish
In the same pan over medium heat add 2 tsp. olive oil. Add the broccoli, green beans, and 1/4 cup water to hot pan. Cover, and cook until water is almost completely evaporated, 5 minutes. Transfer half of the mixture to a bowl (for later use). Uncover, add cream base and stir occasionally until broccoli is tender, 2-3 minutes.
Remove from heat and stir in chicken, cheese, and pasta. Add to prepared casserole dish and top with crushed butter crackers.Bake in a hot oven until cheese is melted and dish is heated through, 10-12 minutes.Plate dish as pictured on front of card, topping with half the crispy onions. Bon appétit! -
5 Cook The Rice
"Bring a medium pot with rice and 3 cups water to a boil.
Reduce to a simmer, cover, and cook until rice is tender, 18-20 minutes.Remove from burner and fluff with Asian seasoning. Set aside.While rice cooks, prepare ingredients." -
6 Cook The Vegetables
In a large non-stick pan over medium high heat, add 2 tsp olive oil and peppers. Cook, stirring occasionally, until tender, 4-5 minutes. Add remaining broccoli mixture and cook until heated through, 4-5 minutes.
Add chicken, remaining garlic salt, and teriyaki glaze. Bring to a simmer and remove from heat. -
7 Finish The Dish
Plate dish as pictured on front of card, topping with remaining crispy onions. Bon appétit!
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