Family Meal Kit
Premium
Chicken Scallopini and Lemon 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
Whether you’re a first time customer, you’ve been a part of the Home Chef family since day one, or you’re somewhere in the middle, our Classic Meal Kits will never steer you wrong. These meal kits have been with us from the start and keep getting better. With numerous options each week, you’ll find delicious and creative meals for any skill level and dietary preference. You can’t go wrong with the classics.
In Your Box (serves 4)
- 20 oz. Boneless Skinless Chicken Breasts
- 15 oz. Crushed Tomatoes
- 10 oz. Spaghetti
- 3 oz. Cream Cheese
- 2 oz. Grated Parmesan Cheese
- 2 oz. Baby Spinach
- 1⅗ oz. Lemon Garlic Butter
- ½ cups Italian Panko Blend
- 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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Calories790
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Carbohydrates75g
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Net Carbs69g
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Fat34g
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Protein48g
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Sodium1580mg
Recipe Steps
You Will Need
- Pepper
- Olive Oil
- Salt
- 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 breasts, follow same instructions.
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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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