Culinary Collection

Chicken Scallopini and Lemon Herb Butter

with creamy tomato and mushroom pasta

Prep & Cook Time: 35-45 min.

Cook Within: 5 days

Difficulty Level: Expert

Spice Level: Not Spicy

Contains: Milk, Wheat

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 you!
A note about serious food allergies

Hearty good flavors make up this weekday meal, which, while not classically “comfort food,” is plenty comfortable on the old senses. Chicken gets pounded flat (so there's that much more to taste and love!), then panko'ed, Parmesan'ed, and cooked to perfection. Then on the side, classic angel hair pasta with tomato sauce, mushrooms, and oregano. You'll be calling for seconds before the lemon herb butter has even begun to melt off the chicken.

In Your Box (serves 2)

  • 15 oz. Crushed Tomatoes
  • Info
    1 oz. Shaved Parmesan
  • Info
    ⅘ oz. Lemon Garlic Butter
  • Info
    2 oz. Light Cream Cheese
  • Info
    5 oz. Angel Hair Pasta
  • Info
    ¼ cup Italian Panko Blend
  • 0.125 oz. Oregano
  • 13 oz. Boneless Skinless Chicken Breasts
  • 2 Garlic Cloves
  • 6 oz. Cremini Mushrooms

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.

  • Nutrition (per serving)

  • Calories
    914
  • Carbohydrates
    74g
  • Fat
    39g
  • Protein
    60g
  • Sodium
    1596mg

Recipe Steps

You Will Need

  • Olive Oil
  • Salt
  • Pepper
  • 1 Medium Pot
  • 1 Mixing Bowl
  • 1 Wire-Mesh Strainer
  • 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

Customize It Instructions

  • If using pork chops, follow same instructions as chicken in Steps 2 and 3, cooking until browned and pork reaches minimum internal temperature, 3-4 minutes per side. Rest, 3 minutes.

  1. 1

    Prepare the Ingredients

    Cut mushrooms into ¼" slices. Stem and mince oregano. Mince garlic.

  2. 2

    Prepare the Chicken

    Pat chicken dry. On a separate cutting board, cut each breast crosswise into three pieces. Cover pieces with plastic wrap, and gently pound with a heavy object to ⅓" thickness. Unwrap chicken. Season both sides with a pinch of salt and pepper. In a mixing bowl, combine panko, a pinch of pepper, and Parmesan (reserve a pinch for garnish). Crumbling Parmesan into smaller pieces. Add chicken to bowl and coat completely, shaking off excess.

  3. 3

    Cook the Chicken

    Place a large non-stick pan over medium-high heat and add 1½ Tbsp. olive oil. Add chicken to hot pan and cook until golden brown, 3-4 minutes on one side. Flip chicken, and cook until browned and chicken reaches a minimum internal temperature of 165 degrees, 2-3 minutes. Remove from burner. Remove chicken to a plate and tent with foil. Reserve pan; no need to wipe clean.

  4. 4

    Cook the Pasta

    Once water is boiling, add pasta and stir constantly, 30 seconds. Then cook until al dente, 3-5 minutes. Reserve 1 cup pasta cooking water. Drain pasta in a wire-mesh strainer. Return pasta to pot and toss with 1 tsp. olive oil. Set aside.

  5. 5

    Make Sauce and Finish Dish

    Return pan used to cook chicken to medium-high heat and add 2 tsp. olive oil. Add mushrooms, oregano (reserve a pinch for garnish), and a pinch of salt to hot pan. Stir occasionally until lightly browned, 3-5 minutes. Add garlic, half the pasta cooking water, and ¾ cup crushed tomatoes (remaining is yours to use as you please!). Bring to a simmer. Once simmering, stir occasionally until thickened, 3-4 minutes. Remove from burner and stir in cream cheese, ¼ tsp. salt, and a pinch of pepper until combined. If too thick, add remaining pasta cooking water, 1 Tbsp. at a time, until desired consistency is reached. Plate dish as pictured on front of card, topping chicken with butter and reserved oregano. Top pasta with sauce and reserved Parmesan. You may also toss pasta with sauce. Bon appétit!

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