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
A note about serious food allergies
Grape tomatoes and pine nuts are both small things that provide big flavors. Grape tomatoes are perfect little bursts of the slightly sweet, slightly acidic tomato flavor we've all known since childhood. Pine nuts bring a slightly buttery, nutty (of course!) flavor profile to the proceedings. Combining them both for a perfect vinaigrette brings truth to the old adage that size doesn't matter. Tip: This recipe has a shallot, which sometimes is tough to mince. Easiest way to mince shallot? Make thin slices lengthwise, then slices across, resulting in minced shallot.
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.
You Will Need
Medium Non-Stick Pan
Large Non-Stick Pan
Before You Cook
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 wild caught salmon, pat dry and season flesh side with 1/4 tsp. salt and a pinch of pepper. Follow same instructions as chicken in step 2, placing salmon in hot pan skin side up and cooking until salmon reaches minimum internal temperature, 3-5 minutes per side.
Prepare the Ingredients
Peel and mince shallot.
Coarsely chop parsley (no need to stem).
Coarsely chop spinach.
Pat chicken dry, and season both sides with a pinch of pepper.
Cook the Chicken
Place a medium non-stick pan over medium heat and add 2 tsp. olive oil.
Add chicken breasts to hot pan and cook until browned and chicken reaches a minimum internal temperature of 165 degrees, 5-7 minutes per side.
Remove from burner. Remove chicken to a plate and tent with foil.
Reserve pan; no need to wipe clean.
Cook the Pasta
Place a large non-stick pan over medium-high heat. Add ½ cup water, tortellini, cream cheese, demi-glace, spinach, half the truffle oil to hot pan. Bring to a simmer.
Once simmering, cook until liquid is reduced by half and thickens slightly, 3-4 minutes.
Remove from burner. Add remaining truffle oil if desired. Sauce will thicken as it sits.
Make the Vinaigrette
Return pan used to cook chicken to medium heat. Add shallot to hot pan and stir often until softened, 1-2 minutes.
Add tomatoes and a pinch of salt and pepper. Stir occasionally until tomatoes start to break down, 1-2 minutes.
Remove from burner. Stir in 1 Tbsp. olive oil, parsley, and half the pine nuts (reserve remaining for garnish).
Finish the Dish
Plate dish as pictured on front of card, placing grape tomato-pine nut vinaigrette on chicken and garnishing tortellini with remaining pine nuts. Bon appétit!
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