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
We love Italian-inspired cuisine, but with its typical carb and calorie content, it doesn't always love us back. For those of us paying attention to glycemic indices, there's hope. Our version of chicken scaloppine subs pasta with delicious squash "noodles" and takes advantage of almond flour for a crispy chicken breast that's much lower in calories and gluten-free!
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
Before You Cook
Prepare the Ingredients
Peel and mince shallot. Cut mushrooms into ¼" slices. Trim yellow squash and zucchini ends, peel, and using a peeler, shave into long, thin ribbons. Stack ribbons and make thin, lengthwise cuts to form "fideos." Mince garlic. Rinse chicken breasts and pat dry. On a separate cutting board, cut chicken breasts into 3 pieces. Cover with plastic wrap and gently pound with a meat mallet or small pan to a uniform thickness of ⅓”. Season with a pinch of salt and pepper.
Dredge the Chicken
Place almond flour in a small bowl, add 1 tsp. salt and ½ tsp. pepper, and mix thoroughly. Dredge chicken cutlets in flour, press flour firmly into chicken, shake off any excess, and place on a plate. Heat a large pan over medium-high heat and add 3 Tbsp. olive oil.
Cook the Chicken
Add chicken cutlets to hot pan in a single layer without crowding (working in batches if necessary) and cook on one side until deep brown, about 3-4 minutes. Flip cutlets, add 1 Tbsp. olive oil, and cook 2-4 minutes, or until chicken reaches a minimum internal temperature of 165 degrees. Transfer chicken to a plate, wipe pan clean, and return to medium-high heat.
Cook the “Fideos” and Mushrooms
Heat 2 tsp. olive oil in pan used to cook chicken and add mushrooms. Cook 5 minutes, stirring, until mushrooms begin to brown. Add squash “fideos” and zucchini "fideos" to pan and cook 2 minutes, or until fork tender. Season with ¾ tsp. salt and ¼ tsp. pepper, remove to a plate, and wipe pan clean.
Make the Sauce
In same pan used for mushrooms, heat 1 tsp. olive oil over medium heat. Add shallots and garlic and cook 2 minutes, or until fragrant. Add white cooking wine and cook 1 minute. Add evaporated milk and cook 2 minutes, or until slightly thickened. Stir in Dijon and cook an additional minute. Season with a pinch of salt and pepper and remove from heat.
Plate the Dish
Divide vegetables between two plates and spoon sauce next to vegetables. Nestle three pieces of chicken on top of sauce.
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