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
A note about serious food allergies
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…
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.
You Will Need
Large Non-Stick Pan
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
Customize It Instructions
If using whole chicken breasts, pat dry and, on a separate cutting board, cut into 1" dice. Follow same instruction as diced chicken in Step 3.
If using shrimp, follow same instructions as chicken in Steps 2 and 3, cooking undisturbed until seared on one side, 2-3 minutes. Flip, and cook until shrimp reaches minimum internal temperature, 1-2 minutes.
If cooking without a protein, omit end of Step 2 and entire Step 3. To start Step 4, place a large non-stick pan over medium-high heat.
Cook the Pasta
Once water is boiling, add pasta and cook until al dente, 10-12 minutes.
Reserve ¼ cup pasta cooking water. Drain pasta in a colander. Set aside.
While pasta cooks, prepare ingredients.
Prepare the Ingredients
Coarsely chop spinach.
Pat diced chicken dry, and season all over with a pinch of salt and pepper.
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 and stir occasionally until chicken browns and reaches a minimum internal temperature of 165 degrees, 5-7 minutes.
Remove chicken to a plate. Keep pan over medium-high heat.
Cook the Vegetables
Add 2 tsp. olive oil and tomatoes to hot pan and stir occasionally until lightly charred, 1-2 minutes.
Add spinach and garlic and stir occasionally until spinach is just wilted, 1-2 minutes.
Make Sauce and Finish Dish
Add cream and reserved pasta cooking water to pan. Stir often until thickened, 1-2 minutes.
Stir in Parmesan until incorporated. Stir in chicken, pasta, ¼ 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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