Meal Kit
Creamy Chicken and Mushrooms
with garlic butter mashed potatoes
Prep & Cook Time: 30-40 min.
Spice Level: Not Spicy
Cook Within: 5 days
Contains: Milk
- Calorie-Conscious
- Protein-Packed
- Gluten-Smart
- Mediterranean
Chef
Laura Alpern
In Your Box (serves 2)
- 2 Russet Potatoes
- 10 oz. Diced Boneless Skinless Chicken Breasts
- 4 fl. oz. Cream Sauce Base
- 4 oz. Button Mushrooms
- ¾ oz. Roasted Garlic & Herb Butter
- 2 Green Onions
- ½ oz. Shredded Parmesan Cheese
- 2 Garlic Cloves
- ½ tsp. Rotisserie Chicken Seasoning
- 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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Calories600
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Carbohydrates49g
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Net Carbs45g
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Fat29g
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Protein39g
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Sodium1510mg
Recipe Steps
You Will Need
- Olive Oil
- Salt
- Pepper
- 1 Medium 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
Customize It Instructions
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If using 20 oz. diced chicken breasts, follow same instructions as 10 oz., working in batches if necessary.
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1 Start the Potatoes
Peel and cut potatoes into large evenly-sized chunks.
Bring a medium pot with potato chunks covered by water to a boil.Once boiling, cook until fork-tender, 14-18 minutes.Remove from burner. Reserve 1/2 cup potato cooking water. Drain potatoes in a colander and return to pot.While potatoes cook, continue recipe. -
2 Prepare the Ingredients
Cut mushrooms into 1/4" slices.
Trim and thinly slice green onions, keeping white and green portions separate.Mince garlic. -
3 Cook the Chicken
Pat chicken dry and season all over with rotisserie chicken seasoning and a pinch of salt.
Place a large non-stick pan over medium heat and add 2 tsp. olive oil.Add chicken to hot pan. Stir occasionally until golden-brown and chicken reaches a minimum internal temperature of 165 degrees, 5-7 minutes.Transfer chicken to a plate and tent with foil. Keep pan over medium heat; no need to wipe clean. -
4 Add the Sauce and Mushrooms
Add 2 tsp. olive oil, mushrooms, white portions of green onions, garlic, and a pinch of salt and pepper to hot pan. Stir often until mushrooms are tender, 3-5 minutes.
Add half the cream base (reserve remaining for potatoes) and cheese. Stir to combine and bring to a simmer.Once simmering, add cooked chicken and any accumulated juices and stir occasionally until coated, 1-2 minutes.If too thick, add water, 1 tsp. at a time, until desired consistency is reached.Remove from burner.While chicken mixture cooks, continue recipe. -
5 Finish Potatoes and Finish Dish
Add butter, remaining cream base, and garlic salt to pot with potatoes. Mash until combined and smooth.
If too thick, add reserved potato cooking water, 1 Tbsp. at a time, until desired consistency is reached.Plate dish as pictured on front of card, topping mashed potatoes with chicken mixture. Garnish with green portions of green onions. Bon appétit!
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