Value Meal

Chicken Stroganoff Penne Bake with Mushrooms

serves 4 at $4.99 per serving

Prep & Cook Time: 45-55 min.

Cook Within: 5 days

Difficulty Level: Easy

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 4)

  • Info
    1 oz. Shredded Parmesan Cheese
  • 1 tsp. Garlic Salt
  • Info
    10 oz. Penne Pasta
  • 3 oz. Peas
  • Info
    6 tsp. Chicken Demi-Glace Concentrate
  • 26 oz. Boneless Skinless Chicken Breasts
  • 4 oz. Cremini Mushrooms
  • Info
    3 oz. Sour Cream
  • 3 Tbsp. Salted Butter
  • 12 fl. oz. 2% Milk
  • Info
    ½ cup Panko Breadcrumbs
  • 3 Tbsp. All-Purpose Flour

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
    815
  • Carbohydrates
    83g
  • Fat
    27g
  • Protein
    58g
  • Sodium
    1601mg

Recipe Steps

You Will Need

  • Olive Oil
  • Salt
  • Cooking Spray
  • 1 Colander
  • 1 Medium Pot
  • 1 Mixing Bowl
  • 1 Medium Oven-Safe Casserole Dish
  • 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

    Cook the Pasta

    Once water is boiling, add pasta and cook until al dente, 10-12 minutes. Reserve 1 cup pasta cooking water. Drain pasta in a colander. Rinse with cold water, drain again, and set aside. While pasta cooks, prepare ingredients.

  2. 2

    Prepare the Ingredients

    Cut mushrooms into ¼" slices. Combine Parmesan and panko in a mixing bowl. Set aside. Pat chicken breasts dry and, on a separate cutting board, cut into 1" dice. Season all over with a pinch of salt.

  3. 3

    Cook the Chicken

    Place a large non-stick pan over medium-high heat and add 2 tsp. olive oil. Add diced chicken to hot pan and stir often until chicken browns and reaches a minimum internal temperature of 165 degrees, 5-7 minutes. Transfer chicken to a plate. Reserve pan; no need to wipe clean.

  4. 4

    Make the Sauce

    Return pan used to cook chicken to medium heat and add 2 tsp. olive oil and 3 Tbsp. butter (not included in your box). Add mushrooms to hot pan and stir occasionally until softened, 4-6 minutes. Add 3 Tbsp. flour (not included in your box) and stir until no dry flour remains and a paste forms, 1-2 minutes. Add 1 ½ cup milk (not included in your box) , demi-glace, garlic salt, ¼ tsp. salt, and ¾ cup pasta cooking water. If too dry, add remaining pasta cooking water, 1 Tbsp. at a time, until desired consistency is reached. Bring to a simmer. Once simmering, stir often until mixture begins to thicken, 2-4 minutes. Stir in peas, half the sour cream (reserve remaining for garnish), pasta, chicken, and ¼ tsp. salt until combined. Remove from burner.

  5. 5

    Bake Stroganoff and Finish Dish

    Transfer pasta mixture to prepared casserole dish. Top evenly with Parmesan-panko mixture. Bake in hot oven until golden brown, 7-9 minutes. Plate dish as pictured on front of card, garnishing with remaining sour cream. Bon appétit!

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