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.
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. Drain pasta into a colander. Set aside.
While pasta cooks, prepare ingredients.
Prepare the Ingredients
Coarsely chop 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 Strips
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. Add cream sauce and half the pasta cooking water (reserve remaining to adjust consistency) 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. 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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