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
Medium Oven-Safe Casserole Dish
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
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.
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.
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.
Make the Sauce
Return pan used to cook chicken to medium heat and add 2 tsp. olive oil and butter. Add mushrooms to hot pan and stir occasionally until softened, 4-6 minutes.
Add flour(not included in your box) and stir until no dry flour remains and a paste forms, 1-2 minutes.
Add 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.
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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