Family Meal Kit
One Pan
Creamy Garlic-Parmesan Chicken with Bowties
and zucchini
Prep & Cook Time: 35-45 min.
Spice Level: Not Spicy
Cook Within: 5 days
Contains: Milk, Wheat
- Calorie-Conscious
- Protein-Packed
Chef
Hannah Fenton
Who's excited for piles of dishes that stretch from floor to ceiling? Anybody...anybody....Bueller...? Hey, no problem! These one pot (or pan), four-serving meals are made with you in mind. We designed them for family taste buds (even picky eaters), so it's all the fresh ingredients and delicious flavors you expect from Home Chef, but simplified to require just one pot or pan. No more hours amongst the suds; one pot, one pan, one happy family!
In Your Box (serves 4)
- 20 oz. Diced Boneless Skinless Chicken Breasts
- 8 fl. oz. Cream Sauce Base
- 10 oz. Farfalle Pasta
- 1 Yellow Squash
- 1 Zucchini
- 1 oz. Grated Parmesan Cheese
- 1 oz. Shredded Parmesan Cheese
- 0.42 oz. Lemon Juice
- ¼ oz. Fresh Basil
- 2 Garlic Cloves
- 1 tsp. Garlic Salt
- ½ tsp. Lemon N Herb 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)
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Calories600
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Carbohydrates61g
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Net Carbs57g
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Fat20g
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Protein45g
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Sodium1480mg
Recipe Steps
You Will Need
- Pepper
- Olive Oil
- Salt
- 1 Large Non-Stick Pan
- 1 Plate
- 1 Colander/Strainer
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 diced chicken thighs, pat dry. Stir occasionally until chicken reaches minimum internal temperature, 5-7 minutes. Don't worry about trimming. Excess fat will render while cooking and add flavor.
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If using shrimp, pat dry. Cook until pink and shrimp reach minimum internal temperature, 2-3 minutes per side.
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1 Cook the Pasta
Once water is boiling, add pasta and cook until al dente, 10-12 minutes.
Remove from burner. Reserve 1 cup pasta cooking water. Drain pasta in a colander/strainer and set aside. Wipe pan clean and reserve.While pasta cooks, continue recipe. -
2 Prepare the Ingredients
Trim zucchini and yellow squash ends, halve lengthwise, and cut into 1/4" slices.
Stem and coarsely chop basil.Mince garlic.Pat chicken dry. Season all over with garlic salt and 1/4 tsp. pepper. -
3 Cook the Chicken
Return pan used to cook pasta to medium-high 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. Wipe pan clean and keep over medium-high heat. -
4 Make the Sauce
Add 2 tsp. olive oil, zucchini, yellow squash, lemon n herb seasoning, and a pinch of salt and pepper to hot pan. Stir occasionally until vegetables are slightly browned and tender, 6-8 minutes.
Add garlic and stir often until fragrant, 1-2 minutes.Add cream base, grated cheese, 1/4 tsp. salt, and 1/2 cup reserved pasta cooking water. Stir to combine and bring to a simmer. -
5 Add Chicken and Pasta and Finish Dish
Once simmering, add chicken, pasta, and lemon juice to hot pan. Stir often until pasta is heated through and sauce is slightly thickened, 2-3 minutes.
If too thick, add additional reserved pasta cooking water, 1 Tbsp. at a time, until desired consistency is reached.Remove from burner.Plate dish as pictured on front of card, topping pasta with shredded cheese. Garnish with basil. Bon appétit!
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