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.
Before You Cook
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
Stem and mince parsley. (Time: :41)
Peel and slice shallot into very thin rounds.
Cook The Pasta
Once water is boiling, add pasta and cook until al dente, 10-12 minutes
Fry The Prosciutto
Line a plate with a paper towel. Place a large non-stick pan over medium heat. Working in batches, add prosciutto to hot pan in a single layer. Cook until crispy, 1-2 minutes per side. Transfer prosciutto to towel-lined plate. When cool enough to handle, break into bite-sized pieces. Reserve pan; Wipe clean.
Cook Vegetable Mixture
In the same pan, add 1 tsp olive oil. Add shallot and garlic and cook 2 minutes. Add parmesan, corn, cream, chimichurri seasoning, ¼ tsp salt, a pinch of pepper, and half the parsley. Bring to a simmer. Add pasta, 2oz pasta water and prosciutto. Toss to combine.
Finish The Dish
Plate dish as pictured on front of card and top with goat cheese and remaining parsley. Bon appétit!
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