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 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 you!
A note about serious food allergies

In Your Box (serves 2)

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

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
    932
  • Carbohydrates
    71g
  • Fat
    40g
  • Protein
    57g
  • Sodium
    1516mg

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
  1. 1

    Prepare the Ingredients

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

  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, Parmesan (reserve a pinch for garnish), and a pinch of pepper. Crumble Parmesan into smaller pieces. Transfer chicken to bowl with panko-Parmesan mixture, coating completely and shaking off excess. Place breaded chicken on a plate.

  3. 3

    Cook the Chicken

    Place a large nonstick 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 cutlets, 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.

  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, toss with 1 tsp. olive oil, and 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 and oregano (reserve a pinch for garnish) to hot pan. Stir occasionally until mushrooms are lightly browned, 3-5 minutes. Add wine, half the pasta cooking water, and crushed 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 lemon herb butter and reserved oregano. Top pasta with sauce and reserved Parmesan. Bon appétit!

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