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
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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