Meal Kit
Chicken Florentine Pasta
with grape tomatoes and baby spinach
Prep & Cook Time: 20-30 min.
Spice Level: Mild
Cook Within: 5 days
Contains: Milk, Wheat
Chef
David Padilla
This meal is like an opera: full of high notes, soaring arias, great choruses, and women with horns on their heads. What? Ok, not that last one. But plenty of bel canto here, with fresh spinach and tomatoes melding with cream and cheese for a decadent sauce made for the diva in you. Succulent chicken and toothsome pasta bring this dinner to an epic ending cadenza. La donna é mobile, Qual florentine pasta…
In Your Box (serves 2)
- 10 oz. Diced Boneless Skinless Chicken Breasts
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4 fl. oz. Cream Sauce Base
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5 oz. Penne Pasta
- 4 oz. Grape Tomatoes
- 2 oz. Baby Spinach
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1 oz. Grated Parmesan
- 2 Garlic Cloves
- ¼ tsp. Red Pepper Flakes
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) oOANml3y
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Calories640
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Carbohydrates60g
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Net Carbs56g
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Fat24g
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Protein46g
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Sodium1390mg
Recipe Steps
You Will Need
- Olive Oil
- Salt
- Pepper
- 1 Medium Pot
- 1 Colander
- 1 Large Non-Stick Pan
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 20 oz. diced chicken, follow same instructions as 10 oz. diced chicken, cooking in batches if necessary.
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If using whole chicken breasts, pat dry and cut into 1/2" dice. Follow same instructions as diced chicken.
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If using steak strips, separate into a single layer and pat dry. Follow same instructions as diced chicken in Step 3, stirring occasionally until no pink remains and steak strips reach minimum internal temperature, 4-6 minutes. Rest, 3 minutes.
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If using shrimp, follow same instructions as diced chicken in Steps 2 and 3, cooking until shrimp reach minimum internal temperature, 2-3 minutes per side.
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1 Cook the Pasta
Once water is boiling, add pasta and cook until al dente, 10-12 minutes.
Reserve 1/4 cup pasta cooking water. Drain pasta in a colander. Set aside.While pasta cooks, prepare ingredients. -
2 Prepare the Ingredients
Coarsely chop spinach.
Halve tomatoes.Mince garlic.Pat diced chicken dry, and season all over with a pinch of salt and pepper. -
3 Cook the Chicken
Place a large non-stick pan over medium-high heat and add 2 tsp. olive oil.
Add diced chicken to hot pan. Stir occasionally until browned and chicken reaches a minimum internal temperature of 165 degrees, 5-7 minutes.Remove chicken to a plate. Keep pan over medium-high heat. -
4 Cook the Vegetables
Add 2 tsp. olive oil and tomatoes to hot pan. Stir occasionally until lightly charred, 1-2 minutes.
Add spinach, garlic, and a pinch of salt. Stir occasionally until spinach is just wilted, 1-2 minutes. -
5 Make Sauce and Finish Dish
Add cream and reserved pasta cooking water to hot pan. Stir often until thickened, 1-2 minutes.
Stir in cheese until combined. Then stir in chicken, pasta, 1/4 tsp. salt, and a pinch of pepper. Remove from burner.Plate dish as pictured on front of card, garnishing with red pepper flakes (to taste). Bon appétit!
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