Meal Kit
Culinary Collection
Chicken and Spinach-Artichoke Campanelle
with lemon-chive crema
Prep & Cook Time: 30-40 min.
Spice Level: Not Spicy
Cook Within: 5 days
Contains: Milk, Wheat
- Fiber-Rich
- Protein-Packed
Chef
Hannah Fenton
If you’re in the mood for fine dining, but don’t feel like leaving the house, our Culinary Collection meals are perfect for you. Our chefs have created upscale meals to make dinner time extra special, even if you’re eating in pjs. Enjoy a collection of premium steaks, seafood, burgers, and so much more.
In Your Box (serves 2)
- 12 oz. Boneless Skinless Chicken Breasts
- 4 fl. oz. Cream Sauce Base
- 6 oz. Campanelle Pasta
- 3 oz. Artichoke Hearts
- 2 oz. Baby Spinach
- 1 oz. Sun Dried Tomato Pesto
- 1 oz. Creme Fraiche
- ½ oz. Grated Parmesan Cheese
- 0.28 oz. Lemon Juice
- 6 Chive Sprigs
- 1 tsp. Buttermilk-Dill Seasoning
- 1 tsp. Garlic Pepper
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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Calories750
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Carbohydrates74g
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Net Carbs67g
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Fat28g
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Protein52g
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Sodium1770mg
Recipe Steps
You Will Need
- Pepper
- Olive Oil
- Salt
- 1 Medium Pot
- 1 Mixing Bowl
- 1 Medium Non-Stick Pan
- 1 Colander/Strainer
- 1 Plate
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 antibiotic free chicken, follow same instructions.
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If using filets mignon or sirloin steaks, pat dry. Cook until steak reaches desired doneness, or 4-6 minutes per side for medium/medium-well. Rest, 3 minutes. Steak thickness can vary; if you receive a thinner steak, we recommend checking for doneness sooner.
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If using salmon, pat dry. Add salmon, skin-side up first, and cook until salmon reaches minimum internal temperature, 4-6 minutes per side.
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1 Cook the Pasta
Once water is boiling, add pasta and cook until al dente, 8-10 minutes.
Remove from burner. Reserve 1/2 cup pasta cooking water. Drain pasta in a colander/strainer and set aside.While pasta cooks, continue recipe. -
2 Prepare Ingredients and Make Crema
Coarsely chop spinach.
Drain artichokes, rinse, and pat dry.Mince chives.In a mixing bowl, combine creme fraiche, lemon juice (to taste), 1/4 the buttermilk-dill seasoning (reserve remaining for sauce), chives, and 1 tsp. water. Set aside.Pat chicken dry and season both sides with garlic pepper and a pinch of salt. -
3 Cook the Chicken
Place a medium non-stick pan over medium heat and add 2 tsp. olive oil.
Add chicken to hot pan. Cook until browned and chicken reaches a minimum internal temperature of 165 degrees, 5-7 minutes per side.Remove from burner. Transfer chicken to a plate. Wipe pan clean and reserve. -
4 Cook the Vegetables and Sauce
Return pan used to cook chicken to medium heat and add 1 tsp. olive oil.
Add spinach, artichokes, and a pinch of salt to hot pan. Stir often until spinach is wilted, 1-2 minutes.Add cream base, pesto, remaining buttermilk-dill seasoning, cheese, and a pinch of salt and pepper. Stir to combine and bring to a simmer. -
5 Add Pasta and Finish Dish
Once simmering, add pasta to hot pan. Stir often until sauce is slightly thickened and pasta is heated through, 2-3 minutes.
If too thick, add reserved pasta cooking water, 1 Tbsp. at a time, until desired consistency is reached.Remove from burner.Plate dish as pictured on front of card, topping chicken with crema. Slice chicken, if desired. Bon appétit!
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