6-Serving Meal
Chicken Farfalle Pasta Salad with Charred Corn
serves 6
Prep & Cook Time: 30-40 min.
Spice Level: Not Spicy
Cook Within: 5 days
Contains: Fish (Anchovy), Milk, Eggs, Wheat
- Protein-Packed
Chef
Hannah Fenton
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In Your Box (serves 6)
- 36 oz. Boneless Skinless Chicken Breasts
- 15 oz. Farfalle Pasta
- 10 oz. Frozen Corn
- 6 fl. oz. Caesar Dressing
- 1 Romaine Heart
- 4 oz. Grape Tomatoes
- 2 oz. Shredded Parmesan Cheese
- 1.76 oz. Mayonnaise
- 1½ oz. Seasoned Croutons
- 1½ tsp. Rotisserie Chicken Seasoning
- 1 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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Calories820
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Carbohydrates73g
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Net Carbs68g
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Fat36g
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Protein51g
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Sodium1350mg
Recipe Steps
You Will Need
- Pepper
- Olive Oil
- Salt
- 2 Large Non-Stick Pans
- 1 Mixing Bowl
- 1 Large Pot
- 1 Colander/Strainer
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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1 Cook the Pasta
Once water is boiling, add pasta and cook until al dente, 12-14 minutes.
Remove from burner. Drain and rinse pasta in a colander/strainer. Toss with 1 tsp. olive oil. Set aside.While pasta cooks, continue recipe. -
2 Prepare the Ingredients
Hold romaine heart at root end and chop coarsely.
Halve tomatoes. If you receive one whole tomato instead, not to worry; simply core tomato, cut into 1/2" dice, and proceed with recipe instructions.Pat chicken dry and season both sides with rotisserie chicken seasoning, half the garlic salt (reserve remaining for corn), and 1/4 tsp. pepper. -
3 Cook the Chicken
Place a large non-stick pan over medium heat and add 1 Tbsp. olive oil.
Working in batches if necessary, 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.While chicken cooks, continue recipe. -
4 Cook the Corn
Place another large non-stick pan over medium-high heat and add 2 tsp. olive oil.
Add corn and remaining garlic salt to hot pan. Cook undisturbed until browned, 4-5 minutes.Remove from burner. -
5 Assemble Pasta Salad and Finish Dish
In a mixing bowl, combine 3/4 the dressing (reserve remaining for garnish), mayonnaise, 1/4 tsp. salt, 1/4 tsp. pepper, romaine, pasta, and tomatoes. Toss gently to coat. Have a little sous chef around? With supervision, have them help assemble the pasta salad.
Plate dish as pictured on front of card, topping pasta salad with chicken. Slice chicken, if desired. Garnish with corn, cheese, croutons, and remaining dressing. Bon appétit!
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