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
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.
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 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.
Prepare the Ingredients
Cut mushrooms into ¼" slices.
Stem and mince oregano.
Prepare the Chicken
Pat chicken dry. On a separate cutting board, cut each breast across length 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, Parmesan (reserve a pinch for garnish), and a pinch of pepper. Crumble Parmesan into smaller pieces.
Transfer chicken pieces to bowl with panko-Parmesan mixture, coating completely and shaking off excess. Place breaded chicken on a plate.
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 on one side until golden brown, 3-4 minutes.
Flip chicken, and cook until browned and chicken reaches a minimum internal temperature of 165 degrees, 2-3 minutes.
Remove chicken to a plate and tent with foil. Reserve pan; no need to wipe clean.
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.
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 tomatoes. 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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