Express
Creamy Blackened Chicken Thigh Alfredo
with Asiago
Prep & Cook Time: 10-15 min.
Spice Level: Not Spicy
Cook Within: 4 days
Contains: Milk, Wheat
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Under %{max_calories} calories
Chef
Laura Alpern
Stressed about getting dinner on the table in a timely manner? Sick of hearing, “How much longer until dinner is ready?” Well, you’re in luck! Our Express meals have been tested by our culinary team to ensure prep and cook time take no longer than 15 minutes. Yes, you read that correctly. Enjoy a wide variety of delicious and healthy meals that’ll be ready in just 15 minutes or less. Time is less with Express.
In Your Box (serves 2)
- 10 oz. Diced Chicken Thighs
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8 oz. Cooked Penne Pasta
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4 fl. oz. Cream Sauce Base
- 4 oz. Pepper and Onion Mix
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1 oz. Shredded Asiago Cheese
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1½ Tbsp. Roasted Red Pepper Pesto
- 1 tsp. Blackening Seasoning
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) N3DvLAqj
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Calories590
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Carbohydrates46g
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Net Carbs42g
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Fat28g
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Protein39g
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Sodium1380mg
Recipe Steps
You Will Need
- Olive Oil
- Salt
- Pepper
- 1 Medium Non-Stick Pan
- 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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If using whole chicken breasts, pat dry, and on a separate cutting board, cut into 1" dice. Cook in a medium non-stick pan with 2 tsp. olive oil over medium heat, stirring occasionally until chicken reaches minimum internal temperature, 5-7 minutes.
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If using diced chicken breasts, pat dry. Cook in a medium non-stick pan with 2 tsp. olive oil over medium heat, stirring occasionally until chicken reaches minimum internal temperature, 5-7 minutes.
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If using pork medallions, pat dry. If you receive a whole pork tenderloin, pat dry and, on a separate cutting board, slice into medallions, 3/4"-thick. Cook in a medium non-stick pan with 2 tsp. olive oil over medium heat until pork reaches minimum internal temperature, 3-5 minutes per side. Rest, 3 minutes. Medallion thickness can vary; if you receive a thinner medallion, we recommend checking for doneness sooner.
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If using shrimp, pat dry. Cook in a large non-stick pan over medium-high heat with 2 tsp. olive oil until pink and shrimp reach minimum internal temperature, 2-3 minutes per side.
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1 Start the Chicken
Pat chicken thighs dry and season all over with blackening seasoning and a pinch of salt. Don't worry about trimming. Excess fat will render while cooking and add flavor.
Place a medium non-stick pan over medium-high heat and add 1 tsp. olive oil. Add chicken to hot pan and stir occasionally until lightly browned, 4-5 minutes.Remove from burner. Chicken will finish cooking in a later step.While chicken cooks, continue recipe. -
2 Cook the Vegetables
Place a large non-stick pan over medium-high heat and add 2 tsp. olive oil. Add pepper and onion mix, 1/4 tsp. salt, and a pinch of pepper to hot pan. Stir occasionally until tender, 6-8 minutes.
Remove from burner. -
3 Make Sauce and Finish Chicken
Return pan with chicken to medium-high heat. Add cooked vegetables, pasta, pesto, cream base, half the cheese (reserve remaining for garnish), 1/4 tsp. salt, and 1/4 tsp. pepper to hot pan.
Stir occasionally until sauce has slightly thickened and chicken reaches a minimum internal temperature of 165 degrees, 1-2 minutes.Remove from burner. -
4 Finish the Dish
Plate dish as pictured on front of card, garnishing pasta with remaining cheese. Bon appétit!
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