Chopped & Ready
Chopped & Ready
Chicken Pasta in Cream of Butternut Squash
blender recommended
Prep & Cook Time: 35-45 min.
Spice Level: Not Spicy
Cook Within: 4 days
Contains: Milk, Wheat
- Fiber-Rich
- Protein-Packed
Chef
David Welch
In Your Box (serves 4)
- 20 oz. Boneless Skinless Chicken Breasts
- 8 fl. oz. Cream Sauce Base
- 10 oz. Penne Pasta
- 8 oz. Cubed Butternut Squash
- 3 oz. Frozen Peas
- 2 oz. Sun Dried Tomato Pesto
- 1 tsp. Garlic and Parsley 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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Calories600
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Carbohydrates66g
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Net Carbs60g
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Fat19g
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Protein41g
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Sodium1150mg
Recipe Steps
You Will Need
- Pepper
- Salt
- Olive Oil
- 1 Large Pot
- 2 Large Non-Stick Pans
- 1 Blender/Immersion Blender
- 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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If using sirloin steaks, pat dry. Cook until steak reaches desired doneness, or 4-6 minutes per side for medium/medium-well. Rest, 3 minutes. Steak thickness can vary; if you receive a thinner steak, we recommend checking for doneness sooner.
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1 Cook the Pasta
Once water is boiling, add pasta and cook until al dente, 8-10 minutes.
Remove from burner. Reserve 1 cup pasta cooking water. Drain pasta in a colander/strainer and set aside.While pasta cooks, continue recipe. -
2 Cook the Chicken
Pat chicken dry. Season both sides with half the garlic salt and half the garlic and parsley seasoning (reserve remaining of both for sauce).
Place a large non-stick pan over medium heat and add 2 tsp. olive oil.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. -
3 Start the Sauce
Place another large non-stick pan over medium heat and add 2 tsp. olive oil.
Add butternut squash, 1/3 cup water, and a pinch of salt and pepper to hot pan. Stir to combine and bring to a simmer.Once simmering, cover and stir occasionally until butternut squash is tender and slightly browned, 8-12 minutes.If pan is dry, add additional water, 1 Tbsp. at a time, as needed.Remove from burner. Let cool slightly, 5-10 minutes.Place butternut squash and cream base in a heat-proof blender and puree until smooth. Reserve pan; no need to wipe clean.Alternatively, add peas to butternut squash and stir constantly until heated through, 60-90 seconds. Add cream base, remaining garlic salt, remaining garlic and parsley seasoning, and a pinch of salt and pepper. Stir often until combined, 2-3 minutes. -
4 Finish the Sauce
Return pan used to cook butternut squash to medium heat.
Add peas to hot pan and stir constantly until heated through, 60-90 seconds.Add butternut squash mixture, remaining garlic salt, remaining garlic and parsley seasoning, and a pinch of salt and pepper. Stir often until combined, 2-3 minutes.If too thick, add reserved pasta cooking water, 1 Tbsp. at a time, until desired consistency is reached. -
5 Add Pasta and Finish Dish
Add pasta to hot pan. Stir often until coated, 60-90 seconds.
Remove from burner.Plate dish as pictured on front of card, topping pasta with chicken. Slice chicken, if desired. Garnish with pesto. Bon appétit!
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