Express
Chicken and Tuscan Herb Sauce with Garlic Green Beans
stovetop cooking
Prep & Cook Time: 10-15 min.
Spice Level: Not Spicy
Cook Within: 4 days
Contains: Milk
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Under %{max_calories} caloriesUnder 35g net carbs
Chef
Ryan Pugh
The tang of Tuscan tomato 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)
- 13 oz. Boneless Skinless Chicken Breasts
- 8 oz. Green Beans
- 1 Red Bell Pepper
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2 Tbsp. Sun-Dried Tomato Pesto
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1 oz. Light Cream Cheese
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½ oz. Shredded Parmesan Cheese
- 2 Garlic Cloves
- ½ tsp. Garlic Salt
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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Calories500
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Carbohydrates20g
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Net Carbs14g
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Fat26g
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Protein46g
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Sodium1740mg
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
Customize It Instructions
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If using tuna, follow same instructions as chicken in Step 1, cooking until tuna reaches minimum internal temperature, 4-5 minutes per side. Tuna is often enjoyed medium-rare (pink in the middle). For medium-rare, cook 1-2 minutes per side. Consuming raw or undercooked tuna may increase your risk for food-borne illness.
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If using salmon, pat dry and season flesh side with a pinch of salt and pepper, then follow same instructions as chicken in Step 1, searing, skin side up first, until golden brown and salmon reaches minimum internal temperature, 4-6 minutes per side.
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If using pork chops, follow same instructions as chicken in Step 1, cooking until pork reaches minimum internal temperature, 5-7 minutes per side. Rest, 3 minutes.
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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. -
2 Cook the Vegetables
Stem, seed, remove ribs, and cut red bell pepper into 1/4" 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. -
3 Make the Red Pepper Cream
Return pan used to cook chicken to medium heat. Add 2 Tbsp. water, cream cheese, butter, 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 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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