4-Serving Meal

Chicken Veloute Pasta Skillet with Peas and Parmesan

serves 4 at $6.99 per serving

Prep & Cook Time: 60+ min.

Cook Within: 5 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 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 4)

  • ¼ oz. Parsley
  • 1 Yellow Onion
  • Info
    4 tsp. Chicken Demi-Glace Concentrate
  • 5 oz. Peas
  • 1 tsp. Garlic Salt
  • Info
    2 oz. Shredded Parmesan Cheese
  • Info
    8 fl. oz. Cream Sauce Base
  • 1 tsp. Pot Roast Seasoning
  • Info
    10 oz. Rigatoni
  • 16 oz. Boneless Skinless Chicken Breasts

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 Large Pot

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

    Halve and peel onion. Slice halves into thin strips.

  2. 2

    Cook The Chicken

    "Pat chicken breasts dry and, on a separate cutting board, cut into 1"" dice. Top with pot roast seasoning, ¼ tsp salt and a pinch of pepper. Place a large pot pan over medium-high heat and add 2 tsp. olive oil. Add diced chicken to hot pan and stir occasionally until chicken browns and reaches a minimum internal temperature of 165 degrees, 5-7 minutes." Transfer to a plate. Reserve pot; no need to wipe clean.

  3. 3

    Cook The Vegetables

    " Place 1 tablespoon. olive oil in the same pot over medium heat. Add onion to hot pot and stir occasionally until browned, 10-13 minutes. If pan becomes dry, add water 1 Tbsp. at a time. Add cream base, garlic salt, demi, 2½ cups water, ¼ tsp salt and a pinch of pepper and bring to a simmer.

  4. 4

    Add Pasta

    Add pasta to pan. Cover and cook until pasta is tender, 10 minutes. Stir in peas and cook 1 minute. Remove from heat and stir in half the Parmesan and chicken.

  5. 5

    Finish The Dish

    Plate dish as pictured on front of card, topping with remaining Parmesan. Bon appétit!

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