All ingredients are individually packaged, but our central facility
is not certified allergen-free. Furthermore, ingredient contents
may vary. Please check recipe cards and 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
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.
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
Prepare the Ingredients
Trim ends off snow peas. Cut crosswise into ½" pieces.
Pat chicken dry and season all over with a pinch of salt and pepper.
Cook the Chicken and Peas
Place a large non-stick pan over medium-high heat and add 2 tsp. olive oil. Add chicken and peas to hot pan. Stir occasionally until chicken is browned and reaches a minimum internal temperature of 165 degrees, 5-7 minutes.
Make the Sauce
Add Alfredo sauce, cheese spread, ¼ cup water, ¼ tsp. salt, and a pinch of pepper to pan. Bring to a simmer.
Once simmering, stir occasionally until slightly thickened, 1-2 minutes.
Stir in spaghetti until coated with sauce, 1-2 minutes.
Remove from burner.
Toast Panko and Finish Dish
Place a small pan over medium heat with and add 1 tsp. olive oil. Add panko and bacon to hot pan. Stir occasionally until panko is toasted and golden brown, 2-3 minutes.
Remove from burner.
Plate dish as pictured on front of card, topping pasta with panko-bacon mixture. Bon appétit!
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