Creamy Sun-Dried Tomato Chicken Thigh Ditalini

with spinach and shallot

Prep & Cook Time: 25-35 min.

Cook Within: 5 days

Difficulty Level: Easy

Spice Level: Not Spicy

Contains: Milk, Wheat

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 you!
A note about serious food allergies

Ditalini translates into “small thimbles,” but there's nothing small about the flavors of this pasta dish. Tomato pesto, big and bright, combines with cream for a knock-out sauce. Chicken thighs, the best part of the bird, add their rich flavor to the mix, as well as fresh spinach and shallot. And the best part? The time and effort it takes to make this meal you can fit into a thimble.

Tip: This recipe has a shallot, which sometimes is rough to mince. Easiest way to mince shallot? Make thin slices lengthwise, then slices across, resulting in minced shallot.

In Your Box (serves 2)

  • 2 oz. Baby Spinach
  • Info
    1 oz. Sour Cream
  • Info
    6 oz. Ditalini
  • 2 tsp. Seasoned Salt Blend
  • 1 Shallot
  • Info
    4 oz. Light Cream
  • Info
    4 Tbsp. Sun-Dried Tomato Pesto
  • 14 oz. Diced Chicken Thighs

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.

  • Nutrition (per serving)

  • Calories
    863
  • Carbohydrates
    76g
  • Fat
    38g
  • Protein
    54g
  • Sodium
    1715mg

Recipe Steps

You Will Need

  • Olive Oil
  • 1 Colander
  • 1 Medium Non-Stick Pan
  • 1 Medium Pot

Before You Cook

  • 1

    Cook the Pasta

    Once water is boiling, add pasta and cook until al dente, 9-10 minutes. Reserve ¼ cup pasta cooking water. Drain pasta in a colander and set aside. While pasta cooks, prepare ingredients.

  • 2

    Prepare the Ingredients

    Coarsely chop spinach. Peel and mince shallot. Pat diced chicken dry, and season with seasoning blend. If using chicken breasts, pat dry and, on a separate cutting board, cut into 1" dice.

  • 3

    Cook the Chicken

    Place a medium non-stick pan over medium heat and add 1 tsp. olive oil. Add chicken to hot pan and stir occasionally until chicken is lightly browned and reaches a minimum internal temperature of 165 degrees, 5-7 minutes. If using chicken breasts, follow same instructions. Transfer chicken to a plate. Wipe pan clean and reserve.

  • 4

    Cook the Vegetables

    Return pan used to cook chicken to medium-high heat and add 2 tsp. olive oil. Add shallot to hot pan and stir occasionally until tender, 2-3 minutes. Add spinach and cook until wilted, 1-2 minutes.

  • 5

    Make Sauce and Finish Dish

    Add cream, pesto, and sour cream to pan and stir to combine. Bring to a boil and stir in pasta and chicken. Return to a boil and cook until sauce is thickened, 2-3 minutes. If pasta is dry, add reserved pasta cooking water, 1 Tbsp. at a time, until desired consistency is reached. Plate dish as pictured on front of card. Bon appétit!

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