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
A note about serious food allergies
Cream and tomato go together like nobody's business: fresh acid plus dairy to cut it makes for many a culinary chemistry equation. But don't put the beakers away just yet: the heat of the red pepper flakes plus the pungent garlic plus the fresh spinach also combines for something new and amazing. Better living (and eating) through chemistry.
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.
You Will Need
Large Non-Stick Pan
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
Cook the Pasta
Once water is boiling, add pasta and cook until al dente, 10-12 minutes.
Reserve ½ cup pasta cooking water and drain pasta into a colander.
While pasta cooks, prepare the ingredients.
Prepare the Ingredients
Coarsely chop roasted tomatoes.
Coarsely chop spinach.
Separate steak strips into a single layer and pat dry. Coarsely chop and season all over with ¼ tsp. salt and a pinch of pepper.
Cook the Steak
Place a large non-stick pan over medium-high heat and add 2 tsp. olive oil. Add steak strips to hot pan. Stir occasionally until no pink remains and steak strips reach a minimum internal temperature of 145 degrees, 4-6 minutes. Transfer steak strips to a plate.
Reserve pan; no need to wipe clean.
Make the Sauce
Return pan used to cook steak to medium-high heat. Carefully add cream sauce and half the pasta cooking water (reserve remaining to adjust) to hot pan. Bring to a boil, stirring occasionally.
Once boiling, add pasta and garlic salt. Stir occasionally until sauce starts to thicken, 1-2 minutes.
Add steak strips, spinach, tomatoes, and a pinch of salt and pepper to sauce. Stir occasionally until spinach wilts, 1-2 minutes.
Remove from burner and stir in half the Parmesan (reserve remaining for garnish). If sauce is too thick, add remaining pasta cooking water, 1 Tbsp. at a time, until desired consistency is reached.
Finish the Dish
Plate dish as pictured on front of card, topping pasta with remaining Parmesan and red pepper flakes (to taste). Bon appétit!
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