Chicken Thigh Spaghetti Carbonara with Snow Peas

stovetop cooking

Prep & Cook Time: 10-15 min.

Difficulty Level: Easy

Spice Level: Not Spicy

Cook Within: 4 days

Contains: Milk, Eggs, 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 fresh snow 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)

  • 14 oz. Diced Chicken Thighs
  • Info
    8 oz. Cooked Spaghetti
  • Info
    4 oz. Alfredo Sauce
  • 3 oz. Snow Peas
  • 1 oz. Crumbled Bacon
  • Info
    ½ oz. Grated Parmesan
  • 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
  • Net Carbs
  • 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 diced chicken breasts, follow same instructions as chicken thighs in Steps 1 and 2, stirring occasionally until chicken reaches minimum internal temperature, 5-7 minutes.

  • If using whole chicken breasts, pat dry and cut into 1" dice. Follow same instructions as above.

  • If using 8 oz. or 16 oz. shrimp, follow same instructions as chicken thighs in Steps 1 and 2, cooking until shrimp reaches minimum internal temperature, 2-3 minutes.

  1. 1

    Prepare the Ingredients

    Trim ends off snow peas. Cut across length into 1/2" pieces.

    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.

  2. 2

    Cook the Chicken and Peas

    Place a large non-stick pan over medium-high heat and add 2 tsp. olive oil.

    Add chicken and snow peas to hot pan. Stir occasionally until chicken is browned and reaches a minimum internal temperature of 165 degrees, 5-7 minutes.

  3. 3

    Make the Sauce

    Stir Alfredo sauce, 2 Tbsp. water, 1/4 tsp. salt, and a pinch of pepper into pan. Bring to a simmer.

    Once simmering, stir occasionally until slightly thickened, 1-2 minutes.

    Stir in spaghetti until coated with sauce, 1-2 minutes.

    Remove from burner.

  4. 4

    Toast Panko and Finish Dish

    Place a small non-stick pan over medium heat with and add 1 tsp. olive oil. Add panko and bacon to hot pan. Stir occasionally until panko is toasted and golden brown, 2-3 minutes.

    Remove from burner.

    Plate dish as pictured on front of card, topping pasta with panko-bacon mixture and Parmesan. Bon appétit!

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