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
It's that kind of day, and you just want a quick bowl of delicious pasta to comfort yourself. Look no further. Seriously, why are you clicking away? You ain't getting comfort like this on Zillow! Tip: if you're looking for the right texture for the sauce, dip a spoon in and see how well it sticks to the back. If it coats, you're good to go.
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 ground turkey, follow same instructions as chicken in Step 1 and stir occasionally, breaking into small pieces with a spoon, until no pink remains, 7-9 minutes.
If using shrimp, follow same instructions as chicken in Step 1, cooking undisturbed until seared on one side, 2-3 minutes. Flip, and cook until shrimp reaches minimum internal temperature, 1-2 minutes.
If using steak strips, separate into a single layer and pat dry. Season all over with a pinch of salt and pepper. Follow same instructions as chicken in Step 1, stirring occasionally until no pink remains, 4-6 minutes.
Start the Chicken
Pat chicken dry, and season all over with a pinch of salt and pepper.
Place a large non-stick pan over medium-high heat and add 2 tsp. olive oil. Add chicken to hot pan and stir occasionally until chicken browns and reaches a minimum internal temperature of 165 degrees, 5-7 minutes.
Make the Sauce
Add half the spinach to hot pan and stir occasionally until just wilted, 1-2 minutes.
Add remaining spinach and stir occasionally until wilted, 1-2 minutes.
Stir in cream, pesto, and ¼ tsp. salt. Bring to a simmer.
Heat the Pasta
Once simmering, add pasta and stir occasionally until sauce thickens to coat pasta, 2-3 minutes.
Finish the Dish
Plate dish as pictured on front of card, garnishing pasta with Parmesan and red pepper flakes (to taste). Bon appétit!
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