Meal Kit
Chicken and Bacon Spinach Cream
with grape tomatoes and potatoes
Prep & Cook Time: 40-50 min.
Spice Level: Not Spicy
Cook Within: 5 days
Contains: Milk, Soy
Chef
Nigel Palmer
In Your Box (serves 2)
- 2 Russet Potatoes
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4 fl. oz. Cream Sauce Base
- 4 oz. Grape Tomatoes
- 2 oz. Baby Spinach
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1 oz. Shredded Parmesan Cheese
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1 Tbsp. Sun-Dried Tomato Pesto
- ½ oz. Crumbled Bacon
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1 tsp. Tomato 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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Calories550
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Carbohydrates44g
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Net Carbs39g
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Fat37g
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Protein14g
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Sodium1090mg
Recipe Steps
You Will Need
- Olive Oil
- Salt
- Pepper
- Cooking Spray
- 1 Medium Non-Stick Pan
- 1 Baking Sheet
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 Start the Vegetables
Peel potatoes, halve lengthwise, and cut into 1/4" half-moons.
Place potatoes on prepared baking sheet and toss with 1 Tbsp. olive oil, seasoning blend, 1/4 tsp. salt, and a pinch of pepper. Massage oil and seasoning into potatoes.Spread into a single layer and roast in hot oven, 15 minutes.While potatoes roast, prepare ingredients. -
2 Prepare the Ingredients
Halve tomatoes.
Coarsely chop spinach.Pat chicken breasts dry. -
3 Cook the Chicken
Place a medium non-stick pan over medium heat and add 2 tsp. olive oil.
Add chicken breasts to hot pan and cook until browned and chicken reaches a minimum internal temperature of 165 degrees, 5-7 minutes per side.Remove from burner. Remove chicken to a plate and tent with foil. Wipe pan clean and reserve.While chicken cooks, finish vegetables. -
4 Finish the Vegetables
Carefully remove baking sheet from oven and add tomatoes and 1 tsp. olive oil. Gently mix together. Baking sheet will be hot! Use a utensil.
Spread into a single layer and top evenly with cheese. Roast again until potatoes are browned and tender, tomatoes are soft, and cheese is lightly browned, 12-15 minutes.When vegetables have five minutes left, make sauce. -
5 Make Sauce and Finish Dish
When vegetables have five minutes left to cook, return pan used to cook chicken to medium heat.
Add bacon to hot pan and stir often until browned, 1-2 minutes.Add spinach and cream sauce base. Bring to a boil.Once boiling, cook until spinach wilts and sauce thickens slightly, 1-2 minutes.Stir in a pinch of salt and pepper. Remove from burner.Plate dish as pictured on front of card, topping vegetables with pesto. Bon appétit!
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