15 Minute Meal Kit

Chicken Thigh Spaghetti Carbonara with Snow Peas

stovetop cooking

Prep & Cook Time: 10-15 min.

Cook Within: 4 days

Difficulty Level: Easy

Spice Level: Not Spicy

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 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 2)

  • 14 oz. Diced Chicken Thighs
  • Info
    4 oz. Alfredo Sauce
  • Info
    2 Tbsp. Italian Panko Blend
  • 1 oz. Crumbled Bacon
  • 3 oz. Snow Peas
  • Info
    8 oz. Cooked Spaghetti
  • Info
    ½ oz. Grated Parmesan

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
    732
  • Carbohydrates
    44g
  • Fat
    34g
  • Protein
    58g
  • Sodium
    1358mg

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
  1. 1

    Prepare the Ingredients

    Trim ends off snow peas. Cut across length into ½" 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, ¼ 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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