Chopped & Ready
Chicken and Leek Pasta
in lemon cream sauce
Prep & Cook Time: 15-20 min.
Spice Level: Not Spicy
Cook Within: 4 days
Contains: Milk, Wheat
- Calorie-Conscious
- Protein-Packed
Chef
Laura Alpern
Hoping to whip up a speedy meal for your family with zero slicing and dicing? You’ve come to the right place! Home Chef’s Chopped and Ready meals require no cutting board and no oven. These scrumptious and satisfying meals will fly from stovetop to dinner table in under 20 minutes, minimizing prep and clean-up while maximizing your time with loved ones.
In Your Box (serves 4)
- 20 oz. Diced Boneless Skinless Chicken Breasts
- 16 oz. Cooked Gemelli Pasta
- 8 fl. oz. Cream Sauce Base
- 3 oz. Frozen Peas
- 1 oz. Grated Parmesan Cheese
- 1 oz. Leeks
- ⅘ oz. Lemon Garlic Butter
- 0.56 oz. Lemon Juice
- 2 tsp. Chicken Broth Concentrate
- ¼ oz. AP Flour
- ½ tsp. Lemon N Herb 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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Calories520
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Carbohydrates44g
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Net Carbs41g
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Fat19g
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Protein40g
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Sodium1260mg
Recipe Steps
You Will Need
- Olive Oil
- Salt
- Pepper
- 1 Large Non-Stick Pan
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 diced chicken thighs, pat dry. Stir occasionally until chicken reaches minimum internal temperature, 5-7 minutes. Don't worry about trimming. Excess fat will render while cooking and add flavor.
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If using shrimp, pat dry. Cook until pink and shrimp reach minimum internal temperature, 2-3 minutes per side.
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1 Prepare the Chicken
If you received raw pasta, bring 8 cups water to a boil in a pot. Once boiling, cook until al dente, 8-13 minutes. Remove from burner. Drain pasta in a colander/strainer and set aside. Wait until last step to add pasta and stir to combine.
Pat chicken dry. Season all over with lemon n herb seasoning, 1/4 tsp. salt, and a pinch of pepper. -
2 Cook the Chicken
Place a large non-stick pan over medium heat and add 2 tsp. olive oil.
Add chicken and leeks to hot pan. Stir occasionally until golden-brown and chicken reaches a minimum internal temperature of 165 degrees, 5-7 minutes. -
3 Add the Sauce
Add flour and butter to hot pan. Stir often until no dry flour remains.
Add cream base, chicken base, and 2 Tbsp. water. Stir to combine and bring to a simmer. -
4 Add Pasta and Finish Dish
Once simmering, add pasta, peas, 1/4 tsp. salt, and a pinch of pepper to hot pan. Stir occasionally until pasta is heated through and sauce is slightly thickened, 2-3 minutes.
If too thick, add additional water, 1 tsp. at a time, until desired consistency is reached.Remove from burner and stir in lemon juice until combined.Plate dish as pictured on front of card, topping pasta with cheese. Bon appétit!
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