Meal Kit

Creamy Tomato Gemelli and Chicken Thighs

with zucchini and red peppers

Prep & Cook Time: 60+ 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

In Your Box (serves 2)

  • Info
    4 fl. oz. Cream Sauce Base
  • 1 Zucchini
  • ½ tsp. Garlic Salt
  • Info
    2 oz. Shredded Mozzarella
  • 1 Red Bell Pepper
  • Info
    6 oz. Gemelli Pasta
  • 4 oz. Fire Roasted Diced Tomatoes in Juice
  • 1 tsp. Tomato Paste
  • 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
    860
  • Carbohydrates
    79g
  • Fat
    34g
  • Protein
    60g
  • Sodium
    1591mg

Recipe Steps

You Will Need

  • Olive Oil
  • Salt
  • Pepper
  • 1 Medium Pot
  • 1 Medium Oven-Safe Casserole Dish
  • 1 Large Non-Stick Pan

Before You Cook

Cooking Guidelines

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
  1. 1

    Cook The Pasta

    Once water is boiling, add pasta and cook until al dente, 12-13 minutes. Strain, reserving 1 cup of pasta water. While pasta cooks, prepare ingredients."

  2. 2

    Prepare The Ingredients

    Stem, seed, remove ribs, and cut red bell pepper into ½" dice. Trim zucchini ends, halve lengthwise, and cut into ½” half-moons.

  3. 3

    Cook The Chicken

    Pat chicken thighs dry, and season with a pinch of salt and pepper. Place a large 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. Transfer to a plate. Reserve pan; no need to wipe clean.

  4. 4

    Cook The Vegetables

    In the same pan over medium-high heat, add 2 tsp. olive oil and bell pepper to hot pan. Stir occasionally until tender, 5-8 minutes. Add zucchini, garlic salt, ¼ tsp salt, and a pinch of pepper. Stir occasionally until browned and tender, 3-4 minutes. Add tomatoes, cream base, tomato paste, cooked pasta, and chicken and bring to a simmer. Remove from heat and stir in half the cheese. Transfer to prepared casserole dish and top with remaining cheese.

  5. 5

    Finish The Dish

    Bake in a hot oven until cheese is melted and browned, 10-12 minutes. Plate dish as pictured on front of card. Bon appétit!

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