15 Minute Meal Kit

Chicken and Red Pepper Cream with Garlic Green Beans

stovetop cooking

Prep & Cook Time: 10-15 min.

Cook Within: 4 days

Difficulty Level: Intermediate

Spice Level: Not Spicy

Contains: Milk

Calories Conscious
Carb Conscious
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

The tang of red pepper pesto mixes with the rich cream cheese to cover this succulent chicken with deliciousness to the power of 10,000. (Maybe 100,000; math was never our strong suit.)

In Your Box (serves 2)

  • Info
    ½ oz. Shredded Parmesan Cheese
  • 13 oz. Boneless Skinless Chicken Breasts
  • 2 Garlic Cloves
  • Info
    1 oz. Light Cream Cheese
  • 8 oz. Green Beans
  • 1 Red Bell Pepper
  • ½ tsp. Garlic Salt
  • Info
    1 Tbsp. Roasted Red Pepper Pesto

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
  • 2 Medium Non-Stick Pans

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

    Cook the Chicken

    Pat chicken breasts dry, and season both sides with a pinch of salt and pepper. 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 chicken to a plate and tent with foil. Wipe pan clean and reserve. While chicken cooks, cook vegetables.

  2. 2

    Cook the Vegetables

    Stem, seed, remove ribs, and cut red bell pepper into ¼" strips. Mince garlic. Place another medium non-stick pan over medium heat with 2 tsp. olive oil. Add green beans, red bell pepper, garlic, garlic salt, and pinch of salt and pepper to hot pan. Stir occasionally until garlic is fragrant, 45-60 seconds. Add 2 Tbsp. water. Cover, and cook until green beans are vibrant and tender, 5-7 minutes. If green beans need more time, add 2 Tbsp. water and stir occasionally, 1-3 minutes. Remove from burner.

  3. 3

    Make the Red Pepper Pesto Cream

    Return pan used to cook chicken to medium heat. Add 2 Tbsp. water, cream cheese, pesto, and a pinch of salt and pepper to hot pan. Bring to a simmer. Once simmering, stir often until smooth and creamy, 1-2 minutes. If too thick, add additional water, 1 tsp. at a time, until desired consistency is reached. Remove from burner.

  4. 4

    Finish the Dish

    Plate dish as pictured on front of card, topping chicken with red pepper pesto cream and garnish vegetables with Parmesan. Bon appétit!

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