All ingredients are individually packaged, but our central facility
is not certified allergen-free. Furthermore, ingredient contents
may vary. Please check 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
Creamy tomato sauce is versatile, classic, and, most importantly, delicious. Chicken breasts are roasted with nutty Parmesan; green beans are sautéed until nicely crisp; and tomatoes are blistered with oregano. But that tomato sauce… creamy, cheesy, decadent delight with every bite brought to your mouth. You'll be amazed something so delicious came out of your kitchen.
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
Medium 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
Prepare the Ingredients
Trim ends off green beans.
Finely mince garlic.Stem and mince oregano.Coarsely chop almonds.Pat chicken breasts dry, and season both sides with 1/4 tsp. salt and a pinch of pepper.
Cook the Chicken
Place a medium non-stick pan over medium-high heat. Add 2 tsp. olive oil and chicken to hot pan. Cook until browned, 2-4 minutes per side.
Transfer chicken to prepared baking sheet and top with half the Parmesan (reserve remaining for sauce).Bake in hot oven until cheese is golden brown and chicken reaches a minimum internal temperature of 165 degrees, 10-12 minutes.Reserve pan; no need to wipe clean.While chicken bakes, cook green beans.
Cook the Green Beans
Return pan used to sear chicken to medium-high heat. Add green beans to hot pan and stir occasionally until beans begin to char, 2-4 minutes.
Add 1/4 cup water and 1/4 tsp. salt. Stir occasionally until water evaporates and beans are crisp-tender and bright green, 2-4 minutes.Remove beans to a plate and tent with foil.Reserve pan; no need to wipe clean.
Blister the Tomatoes
Return pan used to cook green beans to medium-high heat. Add 1 tsp. olive oil and tomatoes to hot pan and cook 30 seconds.
Add half the garlic (reserve remaining for sauce) and cook until garlic turns golden brown and tomatoes blister, 30-90 seconds.Season with half the oregano (reserve remaining for sauce) and a pinch of salt and pepper. Remove to plate with green beans.Reserve pan; no need to wipe clean.
Make the Sauce
Return pan used to blister tomatoes to medium heat. Add 1 tsp. olive oil and remaining garlic to hot pan. Stir occasionally until aromatic and light brown, 30 seconds.
Add half the cream, 1/4 cup water, tomato paste, remaining Parmesan, and remaining oregano. Stir occasionally until bubbling and slightly thickened, 1-3 minutes.Remove from burner and swirl in butter. Season with a pinch of salt and pepper.Plate dish as pictured on front of card, spooning sauce over chicken and garnishing green beans with almonds. Bon appétit!
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