Meal Kit
Chipotle Cream Gemelli
with queso fresco and cheddar-scallion biscuits
Prep & Cook Time: 25-35 min.
Spice Level: Mild
Cook Within: 7 days
Contains: Milk, Wheat
- Vegetarian
Chef
Patrick LeBeau
In Your Box (serves 2)
- 1 Red Bell Pepper
- 6 oz. Gemelli Pasta
- 4 oz. Light Cream
- 4 oz. Buttermilk Biscuit Mix
- 3 oz. Corn Kernels
- 1 oz. Queso Fresco
- 1 oz. Shredded Cheddar-Jack Cheese
- 2 Green Onion
- 2 Tbsp. Chipotle Pesto
- ½ tsp. Garlic Salt
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.
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Nutrition (per serving)
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Calories910
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Carbohydrates126g
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Net Carbs117g
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Fat40g
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Protein23g
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Sodium1610mg
Recipe Steps
You Will Need
- Olive Oil
- Salt
- 1 Baking Sheet
- 1 Medium Pot
- 1 Mixing Bowl
- 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
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Meat lovers! If using protein, top pasta while plating dish. Cook proteins in a large non-stick pan over medium-high heat, using 2 tsp. olive oil. If using Italian sausage, remove from casting. Add to hot pan and break up with a spoon until no pink remains, 4-6 minutes. If using chicken pat dry and cut into 1" dice. Season with a pinch of salt and pepper. Add to hot pan and stir occasionally until chicken reaches minimum internal temperature, 5-7 minutes. If using shrimp, pat dry and season with a pinch of salt and pepper. Add shrimp to hot pan and cook undisturbed until seared on one side, 2-3 minutes. Flip, and cook until shrimp reaches minimum internal temperature, 1-2 minutes.
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1 Prepare the Ingredients
Trim and thinly slice green onions, keeping white and green portions separate.
Stem, seed, remove ribs, and cut red bell pepper into 1/4" dice. -
2 Bake the Biscuits
In a mixing bowl, combine biscuit mix, white portions of green onions, cheddar-jack cheese, and 1/4 cup water until a sticky dough forms.
Form dough into four equally-sized balls and place on prepared baking sheet, leaving 3" space in between. Bake in hot oven until golden brown, 16-18 minutes.While biscuits bake, cook pasta. -
3 Cook the Pasta
Once water is boiling, add pasta and cook until al dente, 12-13 minutes.
Reserve 1/4 cup pasta cooking water. Drain pasta in a colander and set aside.While pasta cooks, start sauce. -
4 Cook the Sauce
Place a large non-stick pan over medium-high heat and add 1 tsp. olive oil. Add red bell pepper and corn to hot pan and stir occasionally until lightly browned, 2-3 minutes.
Stir in green portions of green onions and garlic salt until combined, 1-2 minutes.Add cream, pasta, half the pasta cooking water, and half the chipotle pesto. Taste, and add more chipotle pesto if desired. Bring to a simmer, stirring constantly, 1-2 minutes.Once simmering, stir occasionally until sauce thickens to coat pasta, 2-3 minutes.Remove from burner. If sauce is too thick, add remaining pasta cooking water, 1 Tbsp. at a time, until desired consistency is reached. -
5 Finish the Dish
Plate dish as pictured on front of card, topping pasta with queso fresco. Bon appétit!
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