Meal Kit
Classic Chicken Cutlet Piccata
with roasted garlic buttered noodles
Prep & Cook Time: 30-40 min.
Spice Level: Not Spicy
Cook Within: 5 days
Contains: Milk, Wheat
Chef
Tom Scodari
Whether you’re a first time customer, you’ve been a part of the Home Chef family since day one, or you’re somewhere in the middle, our Classic Meal Kits will never steer you wrong. These meal kits have been with us from the start and keep getting better. With numerous options each week, you’ll find delicious and creative meals for any skill level and dietary preference. You can’t go wrong with the classics.
In Your Box (serves 2)
- 10 oz. Boneless Skinless Chicken Cutlet
- 5 oz. Spaghetti
- 1 Lemon
- 1 Shallot
- 1 oz. Flour
- ¾ oz. Roasted Garlic & Herb Butter
- ⅗ oz. Butter
- ½ oz. Shredded Parmesan Cheese
- ½ oz. Capers
- 2 tsp. Garlic Pepper
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)
-
Calories780
-
Carbohydrates76g
-
Net Carbs69g
-
Fat35g
-
Protein43g
-
Sodium1290mg
Recipe Steps
You Will Need
- Olive Oil
- Salt
- 1 Large Pot
- 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 Cook the Pasta
Once water is boiling, add pasta and cook until al dente, 8-10 minutes.
Reserve 1 cup pasta cooking water. Drain pasta in a colander and return to pot. Return pot to medium heat.Add 1/2 cup reserved pasta cooking water (reserve remaining for sauce) and bring to a simmer.Once simmering, remove from burner. Stir in roasted garlic & herb butter and half the cheese (reserve remaining for garnish). Cover and set aside.While pasta cooks, continue recipe. -
2 Prepare the Ingredients
Zest and halve lemon. Cut one half into wedges and juice the other half.
Peel and halve shallot. Slice thinly. -
3 Prepare the Chicken
Pat chicken dry. Cover chicken with plastic wrap and use a heavy object to pound to an even 1/2" thickness. Gallon bags make clean up easier and are made of thicker plastic. If you don’t have a disposable bag, use plastic wrap.
Remove plastic wrap. Season both sides with half the garlic pepper (reserve remaining for sauce).Evenly spread flour on a plate. Place chicken in flour and flip until lightly coated on both sides, shaking off any excess. -
4 Cook the Chicken
Line a plate with a paper towel.
Place a large non-stick pan over medium heat and add 4 tsp. olive oil.Add chicken to hot pan and cook until browned and chicken reaches a minimum internal temperature of 165 degrees, 2-3 minutes per side.Remove from burner. Transfer chicken to towel-lined plate. Reserve pan; no need to wipe clean. -
5 Make Sauce and Finish Dish
Return pan used to cook chicken to low heat. Add 2 tsp. olive oil, shallots, 1/2 tsp. lemon zest, and capers to hot pan. Stir occasionally until shallots are translucent, 3-5 minutes.
Scrape bottom of pan to remove any brown bits Add remaining pasta cooking water, 2 tsp. lemon juice, and remaining garlic pepper. Bring to a simmer.Once simmering, remove from burner. Stir in plain butter.Plate dish as pictured on front of card, topping pasta with chicken and sauce. Squeeze lemon wedges over to taste and garnish with remaining cheese. Bon appétit!
Home Chef is a meal kit delivery service - order and receive home food delivery weekly. Choose from 35+ fresh recipes featuring steak, chicken, pork, fish, vegetarian options, and beyond to meet your cooking needs each week.
