Express
Chicken Thigh Spaghetti Carbonara
with peas
Prep & Cook Time: 10-15 min.
Spice Level: Not Spicy
Cook Within: 4 days
Contains: Milk, Wheat
Chef
David Padilla
This rich meal will put some meat on your bones, and some deliciousness in your belly. Tender chicken and peas mix with pasta and rich sauce for extra added yum. Plus bacon on top? This decadence is for you.
In Your Box (serves 2)
- 10 oz. Diced Chicken Thighs
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8 oz. Cooked Spaghetti
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4 fl. oz. Cream Sauce Base
- 3 oz. Peas
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1 oz. Shredded Parmesan Cheese
- 1 oz. Crumbled Bacon
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2 Tbsp. Italian Panko Blend
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) o30n7Yq0
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Calories640
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Carbohydrates48g
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Net Carbs43g
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Fat28g
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Protein45g
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Sodium1260mg
Recipe Steps
You Will Need
- Olive Oil
- Salt
- Pepper
- 1 Small Non-Stick Pan
- 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
Customize It Instructions
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If using Italian sausage, follow same instructions as diced chicken thighs in Step 1, breaking up sausage until no pink remains and sausage reaches minimum internal temperature, 4-6 minutes.
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If using whole chicken breasts, pat dry and, on a separate cutting board, cut into 1” dice. Follow same instructions as diced chicken thighs in Step 1, stirring occasionally until chicken reaches minimum internal temperature, 5-7 minutes.
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If using steak strips, separate into a single layer, pat dry, and coarsely chop. Follow same instructions as chicken in Step 1, stirring occasionally until no pink remains and steak reaches minimum internal temperature, 4-6 minutes. Rest, 3 minutes
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1 Cook the Chicken
Pat chicken thighs dry and season all over with a pinch of salt and pepper. Don't worry about trimming. Excess fat will render while cooking and add flavor.
Place a large non-stick pan over medium-high heat and add 2 tsp. olive oil.Add chicken to hot pan. Stir occasionally until chicken is browned and reaches a minimum internal temperature of 165 degrees, 5-7 minutes. -
2 Add the Peas
Add peas to hot pan and stir occasionally until warmed through, 1-2 minutes.
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3 Make the Sauce
Stir cream base, 2 Tbsp. water, 1/4 tsp. salt, and a pinch of pepper to hot pan. Bring to a simmer.
Once simmering, add cheese and stir to combine. If sauce is too thick, add water, 1 Tbsp. at a time, until desired consistency is reached.Add pasta and stir until coated, 1-2 minutes.Remove from burner. -
4 Toast Panko and Finish Dish
Place a small non-stick pan over medium heat and add 1 tsp. olive oil.
Add panko and bacon to hot pan. Stir occasionally until panko is golden brown, 2-3 minutes.Remove from burner.Plate dish as pictured on front of card, topping pasta with panko-bacon mixture. Bon appétit!
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