Oven-Ready
Creamy Chili Verde Chicken Penne with Corn and Poblano Peppers
easy prep & pan included
Prep & Cook Time: 25-35 min.
Spice Level: Mild
Cook Within: 5 days
Contains: Milk, Wheat
Chef
David Padilla
In Your Box (serves 2)
- 12 oz. Diced Boneless Skinless Chicken Breasts
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8 oz. Cooked Penne Pasta
- 5 oz. Corn Kernels
- 3 oz. Diced Poblano
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2 oz. Light Cream Cheese
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1 oz. Queso Fresco
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1 oz. Shredded Oaxacan Cheese
- ¼ oz. Cilantro
- 2 tsp. Fajita 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) QPG042qE
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Calories620
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Carbohydrates60g
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Net Carbs56g
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Fat21g
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Protein52g
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Sodium1580mg
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 cream cheese, Oaxacan cheese, 1/4 cup water, 2 tsp. olive oil, 1/4 tsp. salt and a pinch of pepper in provided tray. Cream cheese will melt as meal cooks.Stir in pasta, corn, and poblano. -
2 Add the Chicken
Top pasta with chicken. Season with seasoning blend and a pinch of salt and pepper.
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3 Bake the Dish
Cover with foil and bake in hot oven until chicken reaches a minimum internal temperature of 165 degrees, 25-30 minutes.
Carefully, remove from oven and stir to combine.Stem cilantro, reserving whole leaves. Top meal with cilantro and queso fresco. Bon appétit!
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