Creamy Sun-Dried Tomato Chicken with Parmesan Green Beans
easy prep & pan included
Prep & Cook Time:35-45 min.
Cook Within:5 days
Spice Level:Not Spicy
All ingredients are individually packaged, but our central facility
is not certified allergen-free. Furthermore, ingredient contents
may vary. Please check 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
Still want the great flavors and delicious dinners you've come to expect from Home Chef, but a fraction of the time and barely any work? These oven-ready offerings were made with you in mind. Just follow the assembly instructions, pop it in the oven, and voila! It's like you worked over a hot stove for hours (we'll keep your secret.)
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
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
If using pork chops, follow same instructions as chicken in Steps 2 and 3, baking uncovered in hot oven until pork reaches minimum internal temperature, 23-27 minutes. Rest, 3 minutes.
Bake the Vegetables
Turn oven on to 425 degrees. Let preheat, at least 10 minutes. Thoroughly rinse any fresh produce and pat dry.
Combine green beans, tomatoes, 1 tsp. olive oil, 1/2 tsp. salt, and a pinch of pepper in provided tray. Spread into a single layer.Cover with foil. Bake covered in hot oven, 15 minutes.
Add the Chicken
In a mixing bowl, combine pesto, tomato paste, cream base, cornstarch, and 1/4 tsp. salt until fully combined.
Carefully remove tray from oven. Push vegetables to one side. Tray will be hot! Use a utensil.Pour pesto-cream sauce into empty side.Pat chicken dry, and place chicken on pesto-cream sauce. Top chicken with a pinch of pepper.
Bake the Meal
Replace foil over vegetables, leaving chicken uncovered. Bake again partially covered in hot oven until sauce is bubbling and chicken reaches a minimum internal temperature of 165 degrees, 25-30 minutes.
Carefully remove tray from oven. Remove chicken to a plate. Rest meal, 5 minutes.Top chicken with sauce from tray and garnish vegetables with cheese. Bon appétit!
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