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
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
Prepare the Ingredients
Stem and mince oregano.
Cut mushrooms into ¼" slices.
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.
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.
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.
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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