Broccoli-Cheddar Chicken Penne Casserole & Teriyaki Chicken Stir-Fry

two, 4-serving meals


Cook Within: 1 days

Difficulty Level: Easy

Spice Level: Not Spicy

Contains: Milk, Wheat, Soy

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 you!
A note about serious food allergies

In Your Box (serves 8)

  • 16 oz. Broccoli Florets
  • 1 tsp. Asian Garlic, Ginger & Chile Seasoning
  • 1½ tsp. Garlic Salt
  • 1 Red Bell Pepper
  • Info
    6 Butter Crackers
  • 12 oz. Green Beans
  • Info
    4 oz. Teriyaki Glaze
  • 1½ cups Jasmine Rice
  • Info
    2 oz. Crispy Fried Onions
  • Info
    12 fl. oz. Cream Sauce Base
  • Info
    10 oz. Penne Pasta
  • Info
    3 oz. Shredded Cheddar Cheese
  • 32.04 oz. Diced Boneless Skinless Chicken Breasts

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.

  • Nutrition (per serving)

  • Calories
  • Carbohydrates
  • Fat
  • Protein
  • Sodium

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
  1. 1

    Prepare The Ingredients

    Cut broccoli into bite-sized pieces. Stem, seed, remove ribs, and cut red bell pepper into ½" dice. Trim ends off green beans and cut into 1" pieces.

  2. 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. 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. 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 ¼ 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. 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. 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. 7

    Finish The Dish

    Plate dish as pictured on front of card, topping with remaining crispy onions. Bon appétit!

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