Express
One Pan
Creamy Lemon Pesto Butter Chicken Pasta
with Swiss chard
Prep & Cook Time: 15-20 min.
Spice Level: Not Spicy
Cook Within: 4 days
Contains: Milk, Wheat
- Calorie-Conscious
- Protein-Packed
Chef
Laura Alpern
Stressed about getting dinner on the table in a timely manner? Sick of hearing, “How much longer until dinner is ready?” Well, you’re in luck! Our Express meals have been tested by our culinary team to ensure prep and cook time are nothing to worry about. Enjoy a wide variety of delicious and healthy meals that are quick-cooking to save you time in the kitchen. Time is less with Express.
In Your Box (serves 2)
- 10 oz. Diced Boneless Skinless Chicken Breasts
- 4 fl. oz. Cream Sauce Base
- 8 oz. Cooked Penne Pasta
- 1 Lemon
- 2 oz. Swiss Chard
- 1 oz. Basil Pesto Butter
- ½ oz. Grated Parmesan Cheese
- 2 tsp. Minced Garlic and Parsley
- ½ tsp. Garlic Pepper
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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Calories530
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Carbohydrates45g
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Net Carbs42g
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Fat21g
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Protein39g
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Sodium1320mg
Recipe Steps
You Will Need
- Pepper
- Olive Oil
- Salt
- 1 Large Non-Stick Pan
- 1 Zester
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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If using steak strips, pat dry, coarsely chop, then separate pieces. Stir occasionally until steak reaches minimum internal temperature, 4-6 minutes. Rest, 3 minutes.
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1 Cook the Chicken
Pat chicken dry and season all over with garlic pepper and 1/4 tsp. salt.
Place a large non-stick pan over medium-high heat and add 1 tsp. olive oil.Add chicken to hot pan and stir occasionally until golden-brown and chicken reaches a minimum internal temperature of 165 degrees, 5-7 minutes.While chicken cooks, continue recipe. -
2 Prepare the Ingredients
Stem Swiss chard. Cut stems into 1/4” slices and coarsely chop leaves. Keep stems and leaves separate.
Zest and halve lemon. Cut one half into wedges and juice the other half. -
3 Add the Swiss Chard and Sauce
Add Swiss chard stems and minced garlic and parsley to hot pan. Stir often until stems are slightly tender and garlic is fragrant, 2-3 minutes.
Add cream base, butter, Swiss chard leaves, and a pinch of salt and pepper. Stir to combine and bring to a simmer. -
4 Add Pasta and Finish Dish
Once simmering, add pasta, 1/4 tsp. lemon zest (to taste), and 2 tsp. lemon juice to hot pan. Stir often until Swiss chard leaves are wilted and pasta is heated through, 1-2 minutes.
Remove from burner.Plate dish as pictured on front of card, topping pasta with cheese. Squeeze lemon wedges over to taste. Bon appétit!
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