15 Minute Meal Kit

Chicken Thigh Spaghetti Carbonara

with peas

Prep & Cook Time: 10-15 min.

Cook Within: 4 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 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

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
  • Info
    4 fl. oz. Cream Sauce Base
  • Info
    8 oz. Cooked Spaghetti
  • 3 oz. Peas
  • Info
    1 oz. Shredded Parmesan Cheese
  • 1 oz. Crumbled Bacon
  • Info
    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.

  • Nutrition (per serving)

  • Calories
  • Carbohydrates
  • Fat
  • Protein
  • Sodium

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

  • 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.

  • 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.

  • 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

  1. 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. 2

    Add the Peas

    Add peas to hot pan and stir occasionally until warmed through, 1-2 minutes.

  3. 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. 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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