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
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.
Prepare The Ingredients
Trim zucchini ends, halve lengthwise, and cut into ½” half-moons.
Make The Corn Topping
"Place a large non-stick pan over medium-high heat and add 1 tsp. olive oil. Add corn to hot pan and stir occasionally until browned and tender, 2-3 minutes. Remove from heat and stir in hatch chiles. Transfer to a bowl.
Reserve pan; no need to wipe clean.
Cook The Chicken
Pat chicken breasts dry and, on a separate cutting board, cut into 1"" dice.
In the same pan over medium-high heat and add 2 tsp. olive oil. Add diced chicken and a pinch of salt and pepper to hot pan and stir occasionally until chicken browns and reaches a minimum internal temperature of 165 degrees, 5-7 minutes."
Add gnocchi and cook 3-4 minutes.
Add Vegetables and Make Sauce
Add zucchini, garlic, and a pinch of salt and pepper and cook 2 minutes.
Add cream cheese, chipotle seasoning, and ¼ cup water. Bring to a simmer.
Finish The Dish
Plate dish as pictured on front of card, topping dish with corn mixture and tortilla strips. Bon appétit!
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