Family Meal Kit
Premium
Chicken Scallopini and Citrus Herb Butter
with creamy tomato-spinach pasta
Prep & Cook Time: 35-45 min.
Spice Level: Not Spicy
Cook Within: 5 days
Contains: Milk, Wheat
- Protein-Packed
Chef
David Padilla
In Your Box (serves 4)
- 20 oz. Boneless Skinless Chicken Breasts
- 15 oz. Crushed Tomatoes
- 10 oz. Dried Spaghetti Noodles
- 3 oz. Cream Cheese
- 2 oz. Grated Parmesan Cheese
- 2 oz. Baby Spinach
- 1.98 oz. Italian Panko Breadcrumbs
- 1⅗ oz. Lemon Garlic Butter
- 2 Tbsp. Tomato Puree
- 2 Garlic Cloves
- 0.125 oz. Oregano
- 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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Calories810
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Carbohydrates76g
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Net Carbs72g
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Fat35g
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Protein48g
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Sodium1640mg
Recipe Steps
You Will Need
- Pepper
- Salt
- Olive Oil
- 1 Mixing Bowl
- 1 Large Pot
- 2 Large Non-Stick Pans
- 1 Plate
- 1 Mallet
- 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 shrimp, pat dry. Cook until pink and shrimp reach minimum internal temperature, 2-3 minutes per side.
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1 Cook Pasta and Prepare Ingredients
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. Set aside.Coarsely chop spinach.Stem and mince oregano.Mince garlic. -
2 Prepare the Chicken
Pat chicken dry.
Cover chicken with plastic wrap and gently pound with a heavy object to a 1/3" thickness. Unwrap chicken and cut each breast widthwise into three evenly-sized pieces.Season both sides with 1/4 tsp. salt and 1/4 tsp. pepper.In a mixing bowl, combine panko, a pinch of pepper, and Parmesan (reserve 2 Tbsp. for garnish). Add chicken to panko mixture and toss until coated, shaking off excess. -
3 Cook the Chicken
Place a large non-stick pan over medium-high heat and add 3 Tbsp. olive oil. Let heat, 2 minutes.
Working in batches if necessary, add chicken to hot pan. Cook until chicken is golden-brown and reaches a minimum internal temperature of 165 degrees, 3-4 minutes per side.Remove from burner. Transfer chicken to a plate and tent with foil.While chicken cooks, continue recipe. -
4 Make the Sauce
Place another large non-stick pan over medium-high heat and add 2 tsp. olive oil.
Add garlic, oregano (reserve a pinch for garnish), tomato puree, and a pinch of salt to hot pan. Stir occasionally until garlic is fragrant, 2-3 minutes.Add 1/2 cup reserved pasta cooking water, crushed tomatoes, softened cream cheese, garlic salt, and 1/4 tsp. pepper. Stir to combine and bring to a simmer. -
5 Add Pasta and Finish Dish
Once simmering, add pasta and spinach in batches (don't overflow the pan) to hot pan. Stir occasionally until spinach is wilted and pasta is coated, 1-2 minutes.
Remove from burner.Plate dish as pictured on front of card, topping pasta with chicken and garnishing chicken with softened butter. Top dish with remaining Parmesan and remaining oregano. Bon appétit!
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