Creamy Chili Verde Chicken Penne with Corn and Poblano Peppers
easy prep & pan included
Prep & Cook Time:25-35 min.
Cook Within:5 days
All ingredients are individually packaged, but our central facility
is not certified allergen-free. Furthermore, ingredient contents
may vary. Please check recipe cards and ingredient packaging for
allergens and nutrition facts.
If you have serious allergies, please use your best judgment or
consult a health professional to decide if our meals are safe for
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.
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
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, ¼ cup water, 2 tsp. olive oil, ¼ tsp. salt and a pinch of pepper in provided tray. Cream cheese will melt as meal cooks.
Stir in pasta, corn, and poblano.
Add the Chicken
Top pasta with chicken. Season with seasoning blend and a pinch of salt and pepper.
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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