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
Let's just be honest, here: You've been doing great. You've paid all your bills on time, gotten ahead of some home repairs, and you've even been exercising regularly. Now it's time to treat yourself to all the creamy pasta comfort you've been missing: two cheeses and a cream sauce, with some fresh asparagus to keep you on the (slightly) healthy kick. Great jobs deserve even greater meals. Tip: Make quick work of mincing garlic by smashing the whole clove with the side of your chef's knife. Then rock the knife back and forth, keeping the tip steady by resting your other hand over the top._
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
Customize It Instructions
Meat lovers! If using shrimp, pat dry. Use a large non-stick pan over medium-high heat, adding 1 tsp. olive oil. Cook shrimp 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. If using steak strips, use same pan, temperature, and oil as shrimp, stirring occasionally until no pink remains, 4-6 minutes (separate steaks strips and pat dry before cooking). If using chicken thighs, pat dry. Do not trim. Use same pan and oil as shrimp, placing over medium heat. Stir occasionally until chicken is lightly browned and reaches a minimum internal temperature of 165 degrees, 5-7 minutes. Feel free to top pasta with proteins, or enjoy on the side.
Cook the Pasta
Once water is boiling, add pasta and cook until al dente, 11-13 minutes.
Reserve ½ cup pasta cooking water. Drain pasta into a colander. Set aside.
While pasta cooks, prepare ingredients.
Prepare the Ingredients
Trim woody ends off asparagus and cut into 1” lengths on an angle.
Halve ciabatta, if necessary.
Make the Garlic Bread
In a mixing bowl, combine 2 tsp. olive oil and garlic.
Place ciabatta on prepared baking sheet, cut side up. Spread garlic-olive oil mixture on ciabatta. Top evenly with mozzarella and half the Parmesan (reserve remaining for pasta).
Bake in hot oven until cheese is melted and ciabatta is golden brown, 5-7 minutes.
While ciabatta bakes, make sauce.
Make the Sauce
Place a large non-stick pan over medium-high heat with 1 tsp. olive oil. Add asparagus, seasoned salt, and a pinch of pepper. Stir occasionally until tender but still crisp, 3-5 minutes.
Stir in cream, pesto, and remaining Parmesan. Bring to a simmer while stirring constantly until cheese melts, 1-2 minutes.
Once simmering, stir in pasta and half the pasta cooking water. If too thick, add remaining pasta cooking water, 1 Tbsp. at a time.
Finish the Dish
Plate dish as pictured on front of card, garnishing with red pepper flakes (to taste). Bon appétit!
Home Chef is a meal kit delivery service - order and receive home food delivery weekly.
Choose from 21 fresh recipes featuring steak, chicken, pork, fish, vegetarian options, and beyond to meet your cooking needs each week.