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
Meatlovers! Cook proteins in a large non-stick pan over medium-high heat. If using bacon, line a plate with a paper towel. Add bacon to hot pan. Flip occasionally until crisp and bacon reaches a minimum internal temperature of 145 degrees, 6-8 minutes. Transfer to towel-lined plate to remove excess oil. If using flank steak, separate into a single layer, pat dry, and season with a pinch of salt and pepper. Stir occasionally with 1 tsp. olive oil until no pink remains and steak strips reach minimum internal temperature, 4-6 minutes. If using jumbo shrimp, pat dry and season with a pinch of salt and pepper. Cook with 2 tsp. olive oil until opaque and shrimp reach minimum internal temperature, 2-3 minutes per side. Add proteins to pasta as desired.
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.
Halve ciabatta, if necessary.
Make the Garlic Bread
Place ciabatta on prepared baking sheet, cut side up, and top evenly with garlic and 2 tsp. olive oil. Spread garlic-olive oil mixture on ciabatta. Top evenly with mozzarella.
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 to hot pan. Stir occasionally until asparagus is tender but still crisp, 3-5 minutes.
Stir in cream, pesto, and half the Parmesan (reserve remaining for garnish). Bring to a simmer while stirring constantly to melt cheese.
Once simmering, stir in pasta and half the pasta cooking water. If too thick, add remaining pasta cooking water, 1 Tbsp. at a time. Cook until sauce coats pasta, 1-2 minutes.
Remove from burner.
Finish the Dish
Plate dish as pictured on front of card, garnishing with red pepper flakes (to taste) and remaining Parmesan. Bon appétit!
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