Chicken and Roasted Red Pepper Cream with Parmesan Broccoli
ready in 15 minutes
Prep & Cook Time:10-15 min.
Cook Within:4 days
Spice Level:Not Spicy
All ingredients are individually packaged, but our central facility
is not certified allergen-free. Furthermore, ingredient contents
may vary. Please check 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
A note about serious food allergies
Richness like this usually takes hours, not fifteen minutes. (Or a lifetime of saving carefully from your paycheck every week.) This chicken will make you feel a million bucks.
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
Medium Non-Stick Pan
Large Non-Stick Pan
Before You Cook
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
If using pork chops, follow same instructions as Step 1 and Step 3, cooking until pork reaches a minimum internal temperature of 145 degrees.
Start 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 to hot pan and cook on one side until browned, 5-7 minutes.
While chicken cooks, start broccoli.
Cook the Broccoli
Cut broccoli into bite-sized pieces, if necessary.
Place a large non-stick pan over medium heat and add 1 Tbsp. olive oil. Add broccoli and 1 Tbsp. water to hot pan. Cover, and cook until water is almost completely evaporated, 5 minutes.
Uncover, and stir occasionally until tender, 2-3 minutes.
Remove from burner and stir in ¼ tsp. salt, and a pinch of pepper.
Finish Chicken and Heat Sauce
Flip chicken and cook until browned and chicken reaches a minimum internal temperature of 165 degrees.
Add cream, red pepper pesto, and a pinch of salt. Bring to a simmer.
Once simmering, cook until sauce thickens to coat chicken, 1-2 minutes.
Finish the Dish
Plate dish as pictured on front of card, placing chicken on roasted red pepper cream, and garnishing broccoli with Parmesan. Bon appétit!
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