Creamy Chili Verde Chicken Penne with Corn and Poblano Peppers
easy prep & pan included
Prep & Cook Time: 25-35 min.
Cook Within: 5 days
Difficulty Level: Easy
Spice Level: Mild
Contains: Milk, Wheat
Chef
David Padilla
In Your Box (serves 2)
- 5 oz. Corn Kernels
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2 oz. Light Cream Cheese
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8 oz. Cooked Penne Pasta
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1 oz. Shredded Oaxacan Cheese
- 2 tsp. Fajita Seasoning
- 3 oz. Diced Poblano
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1 oz. Queso Fresco
- 12 oz. Diced Boneless Skinless Chicken Breasts
- ¼ oz. Cilantro
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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Calories638
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Carbohydrates60g
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Fat22g
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Protein53g
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Sodium1575mg
Recipe Steps
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
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1 Prepare the Ingredients
Preheat oven to 425 degrees. When ingredient appears in recipe, remove from packaging. Thoroughly rinse any fresh produce and pat dry. Combine pasta, corn, poblano, cream cheese, Oaxacan cheese, ¼ cup water, 2 tsp. olive oil, and a pinch of salt and pepper in provided tray.
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2 Add the Chicken
Top pasta with chicken. Top chicken with seasoning blend, ¼ tsp. salt, and a pinch of pepper.
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3 Bake the Dish
Bake uncovered in hot oven until chicken reaches a minimum internal temperature of 165 degrees, 16-20 minutes. Carefully, remove from oven and stir to combine. Stem cilantro, reserving leaves whole. Top meal with cilantro and queso fresco. Bon appétit!
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