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.
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
Once water is boiling, add pasta and cook until al dente, 10-12 minutes. Reserve ½ cup pasta water and drain.
Coarsely chop tomatoes
Separate steak strips into a single layer and pat dry.
Place a large non-sick pan over medium-high heat and add 2 tsp. olive oil Add steak strips to pan. Stir occasionally until no pink remains and steak strips reach a minimum internal temperature of 145 degrees, 4-6 minutes. Season with ¼ tsp salt and a pinch of pepper. Remove to plate and reserve pan. No need to wipe out.
Make sauce and finish dish
Return pan from cooking steak to medium-high heat. Add pasta water and cream and bring to a boil, 1-2 minutes.
Add Add pasta and garlic salt. Cook until sauce begins to thicken, 1-2 minutes. Add steak strips, spinach tomatoes, ¼ tsp salt and a pinch of pepper. Cook until spinach is wilted, 1-2 minutes. Remove from heat and stir in half the Parmesan.
Plate with remaining Parmesan and red pepper flakes to taste.
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Choose from 21 fresh recipes featuring steak, chicken, pork, fish, vegetarian options, and beyond to meet your cooking needs each week.