Family Meal Kit
Chicken Scaloppine and Lemon Herb Butter
with creamy tomato and 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 Breast Cutlet
- 10 oz. Spaghetti
- 8 oz. Marinara Sauce
- 4 fl. oz. Cream Sauce Base
- 1 Lemon
- 2 oz. Baby Spinach
- 2 oz. Grated Parmesan Cheese
- 1⅗ oz. Lemon Garlic Butter
- ½ cups Italian Panko Blend
- 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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Calories760
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Carbohydrates73g
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Net Carbs66g
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Fat33g
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Protein46g
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Sodium1550mg
Recipe Steps
You Will Need
- Olive Oil
- Salt
- Pepper
- 1 Mixing Bowl
- 1 Large Pot
- 1 Large Non-Stick Pan
- 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, pat dry. 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.Cut lemon into wedges.Mince garlic. -
2 Prepare the Chicken
Pat chicken dry. Cover with plastic wrap and gently pound with a heavy object to 1/3" thickness. Unwrap chicken and cut each cutlet into three even pieces widthwise. Season both sides with 1/4 tsp. salt and pepper.
In a mixing bowl, combine panko and Parmesan (reserve a pinch for garnish). Add chicken to bowl and coat completely, 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 and 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. Reserve pan; no need to wipe clean. -
4 Start the Pasta
Return pan used to cook chicken to medium-high heat and add 2 tsp. olive oil.
Add garlic and oregano (reserve a pinch for garnish) to hot pan. Stir occasionally until fragrant, 1-2 minutes.Add 1/4 cup reserved pasta cooking water, marinara, cream base, and garlic salt. Stir to combine and bring to a simmer. -
5 Finish Pasta and Finish Dish
Once simmering, add pasta and spinach to hot pan and stir until spinach wilts and pasta is coated and combined.
If sauce is too thick, add additional reserved pasta cooking water, 1 Tbsp. at a time, until desired consistency is reached.Remove from burner.Plate dish as pictured on front of card, topping chicken with softened butter. Garnish dish with reserved Parmesan and oregano. Squeeze lemon wedges over dish to taste. Bon appétit!
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