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.
You Will Need
Prepare the Ingredients
Bring a medium pot of water to a boil. Thoroughly rinse produce and pat dry. Cut asparagus into 1" long pieces. Stack parsley leaves, roll into a cylinder, and slice across the length of the roll, creating very thin strips ("chiffonade"). Halve lemon and zest one half. Rinse chicken breasts and pat dry. On a separate cutting board, dice chicken into ½" thick cubes.
Cook the Chicken
Heat 1 Tbsp. olive oil in a medium pan over medium heat. Add chicken and squeeze juice from half the lemon over it. Season with a pinch of salt and pepper. Cook 3 minutes, flip chicken, and cook until lightly browned and internal temperature reaches 165 degrees, 6-7 minutes. Remove from pan, cover, and set aside. Wipe pan clean.
Boil the Spaghetti
Once water is boiling, add pasta. The pasta may stick out of the water at first, but after a minute or so, you should be able to push the spaghetti into the pot. After 5 minutes, add asparagus to pasta and water. Put a colander in the sink. Cook for another 2 minutes; at this point the pasta should be al dente. Remove ¼ cup water from the pot, then drain the pasta and asparagus.
Prepare the Sauce
While pasta and asparagus are cooking, prepare sauce. Heat and whisk milk and flour together in the medium pan you used to cook the chicken. Bring to a slow boil and let it thicken and boil 1 minute, then add the goat cheese and Parmesan. Stir until melted.
Plate the Dish
Add chicken, pasta, asparagus, and the pasta water you set aside, to sauce. Stir to combine and simmer for 1 minute. Salt and pepper to taste. Divide into two plates and garnish with fresh parsley and lemon zest, if desired.
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