Meal Kit
Culinary Collection
Chicken Saltimbocca
with garlic and lemon spaghetti
Prep & Cook Time: 30-40 min.
Spice Level: Not Spicy
Cook Within: 5 days
Contains: Milk, Wheat
Chef
Jimmy Shay
If you’re in the mood for fine dining, but don’t feel like leaving the house, our Culinary Collection meals are perfect for you. Our chefs have created upscale meals to make dinner time extra special, even if you’re eating in pjs. Enjoy a collection of premium steaks, seafood, burgers, and so much more.
In Your Box (serves 2)
- 12 oz. Boneless Skinless Chicken Breasts
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5 oz. Spaghetti
- 2 oz. Prosciutto
-
1 oz. Shredded Mozzarella
-
⅘ oz. Lemon Garlic Butter
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½ oz. Shredded Parmesan Cheese
- 6 Chive Sprigs
- 2 Garlic Cloves
- 0.14 oz. Lemon Juice
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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Calories780
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Carbohydrates57g
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Net Carbs52g
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Fat36g
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Protein57g
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Sodium1400mg
Recipe Steps
You Will Need
- Olive Oil
- Salt
- Pepper
- Cooking Spray
- 1 Baking Sheet
- 1 Medium Pot
- 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
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1 Start Pasta and Prepare Chicken
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 and toss with 2 tsp. olive oil. Set aside.While pasta cooks, pat chicken dry. Cover chicken with plastic wrap and use a heavy object to pound to an even 1/4" thickness. Gallon bags make clean-up easier and are made of thicker plastic. If you don’t have a disposable bag, use plastic wrap. -
2 Prepare Ingredients and Crisp Prosciutto
Remove prosciutto from refrigerator. Line a plate with a paper towel. Place a large non-stick pan over medium heat and add 1/2 tsp. olive oil. Working in batches, add prosciutto to hot pan in a single layer. Cook until crispy, 1-2 minutes per side.
Remove from burner. Transfer prosciutto to towel-lined plate. Wipe pan clean and reserve.Once cool enough to handle, break into bite-sized pieces.While prosciutto crisps, mince chives.Mince garlic. -
3 Start the Chicken
Return pan used to crisp prosciutto to medium-high heat and add 2 tsp. olive oil. Add chicken to hot pan and cook undisturbed until lightly browned on one side, 2-4 minutes.
Flip chicken and cook until chicken reaches a minimum internal temperature of 165 degrees, 3-5 minutes.Remove from burner. Transfer chicken to prepared baking sheet. Wipe pan clean and reserve. -
4 Finish the Chicken
Top each chicken breast evenly with prosciutto and mozzarella.
Broil under hot broiler until mozzarella is bubbling and starting to brown, 2-3 minutes.Don't text and broil! Keep an eye on oven as chicken may burn easily under broiler.Carefully remove from broiler.While chicken broils, continue recipe. -
5 Finish Pasta and Finish Dish
Return pan used to cook chicken to medium heat and add 2 tsp. olive oil. Add garlic to hot pan and stir occasionally until fragrant, 30-60 seconds.
Add half the chives (reserve remaining for garnish), pasta, 1/2 cup pasta cooking water, and a pinch of salt and pepper. Bring to a boil. If too thick, add additional pasta cooking water, 1 Tbsp. at a time, until desired consistency is reached.Once boiling, remove from burner. Add lemon juice and butter and gently toss to combine.Plate dish as pictured on front of card, garnishing pasta with remaining chives and Parmesan. Bon appétit!
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