15 Minute Meal Kit
Chicken and Red Pepper Pesto Cream with Garlic Parmesan Green Beans
stovetop cooking
Prep & Cook Time: 10-15 min.
Cook Within: 4 days
Difficulty Level: Intermediate
Spice Level: Not Spicy

Contains: Milk

Chef
Ryan Pugh
In Your Box (serves 2)
- ½ tsp. Garlic Salt
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- 1 Red Bell Pepper
- 8 oz. Green Beans
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- 2 Garlic Cloves
- 13 oz. Boneless Skinless Chicken Breasts
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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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Calories422
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Carbohydrates18g
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Fat19g
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Protein45g
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Sodium1604mg
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
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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.
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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 stir occasionally 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.
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3 Make the Red Pepper 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.
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4 Finish the Dish
Plate dish as pictured on front of card, topping chicken with red pepper cream and garnishing vegetables with Parmesan. Bon appétit!
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