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
There's no reason your favorite appetizer dip can't also morph into your dinner. We've done it before; packed the briny, salty artichoke, cheese, and spinach flavors on top of a chicken breast. Now we're mixing it with the pasta, bringing all the flavors that your taste buds have been dying for. One spoonful, and you'll be putting this recipe in the front of your binder. Tip: You don't need Paul Sorvino wielding a razor blade to get super thin slices of garlic. (That's from “Goodfellas”, for all you non-movie fans.) Just be sure to tuck the fingertips of your garlic-holding hand for safety, and use your knuckle as your guide.
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
Cook the Pasta
Once water is boiling, add pasta and cook until al dente, 10-12 minutes.
Reserve 1 cup pasta cooking water. Drain pasta in a colander and set aside.
While pasta cooks, prepare ingredients.
Prepare the Ingredients
Thinly slice garlic.
Mince sun-dried tomatoes.
Coarsely chop spinach.
Drain artichokes, rinse, and pat dry. Coarsely chop.
Cook the Vegetables
Place a large non-stick pan over medium heat and add 2 tsp. olive oil.
Add garlic to hot pan and cook until aromatic, 15-30 seconds.
Add spinach, artichokes, ¼ tsp. salt, and red pepper flakes (to taste). Stir occasionally until spinach is wilted, 3-4 minutes.
Meat lovers! If using protein, cook before starting vegetables and transfer to a plate. Use same pan to cook vegetables (no need to wipe clean). If using chicken, pat dry and cut into 1" dice on a separate cutting board. Season all over with ¼ tsp. salt and a pinch of pepper. Stir occasionally with 2 tsp. olive oil over medium-high heat until chicken reaches a minimum internal temperature of 165 degrees, 5-7 minutes. If using ground beef, combine with ¼ tsp. salt and a pinch of pepper. Stir occasionally in pan over medium-high heat until no pink remains, 4-6 minutes. If using shrimp, heat 1 tsp. olive oil in pan over medium-high heat. Add shrimp to hot pan and cook undisturbed until seared on one side, 2-3 minutes. Flip, and cook until shrimp reaches a minimum internal temperature of 145 degrees, 1-2 minutes.
Make the Sauce
Add cream cheese to pan and begin to melt, 30-60 seconds.
Add cream and ¼ tsp. salt and bring to simmer. Stir often until incorporated, 30-60 seconds.
Stir in ½ cup pasta cooking water, Parmesan (reserve a pinch for garnish), and sun-dried tomatoes until combined. Stir in pasta and bring to a boil. Cook until sauce is slightly thickened, 2-3 minutes.
If sauce is too thick, add additional pasta cooking water, 1 Tbsp. at a time, until desired consistency is reached.If using protein, stir into pasta with any accumulated juices.
Finish the Dish
Plate dish as pictured on front of card, garnishing pasta with reserved Parmesan. Bon appétit!
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