Premium
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
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
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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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