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
According to some tall tales from Italy, tortellini came about when Venus (this time not on the half shell) stayed in an inn. Being Venus, and so beautiful, the innkeeper was overwhelmed by her looks and spies on her through the keyhole of her room. (#Metoo Venus!) All he can see is her navel, but it’s a beautiful navel and it inspires him to create pasta in said shape. That's a load of malarkey, but this meal isn't: delicate and rich stuffed pasta, bathed in a sauce of garlic, tomatoes, and fresh spinach. Tortellini's origins may be murky, but this meal is clearly delightful. Tip: Best way to remove ribs and seeds from a red bell pepper? Cut off top and bottom of pepper, then either carefully cut or tear out the seed portion.
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! Top finished pasta with proteins. If using diced chicken, pat dry and season with a pinch of salt and pepper. Place a medium non-stick pan over medium-high heat and add 2 tsp. olive oil. Add diced chicken to hot pan and stir occasionally until chicken browns and reaches a minimum internal temperature of 165 degrees, 5-7 minutes. If using steak strips, Separate steak strips into a single layer and pat dry. Season with a pinch of salt and pepper. Place a large non-stick pan over medium-high heat. Add 2 tsp. olive oil add steak strips to hot pan. Stir occasionally until no pink remains, 4-6 minutes. If using ground beef Place a large non-stick pan over medium-high heat. Add ground beef, 1/4 tsp. salt, and a pinch of pepper to hot pan. Stir occasionally, breaking up meat, until no pink remains, 4-6 minutes.
Prepare the Ingredients
Stem, seed, remove ribs, and cut red bell pepper into thin strips.
Coarsely chop spinach.
Cook the Tortellini
Once water is boiling, add tortellini and cook until al dente, 3-4 minutes.
Reserve ¼ cup pasta cooking water. Drain tortellini in a colander and set aside.
Cook the Vegetables
Place a large non-stick pan over medium-high heat and add 2 tsp. olive oil. Add red bell pepper to hot pan and stir occasionally until lightly browned, 3-5 minutes.
Add tomatoes, garlic, spinach and a pinch of salt. Stir occasionally until spinach is wilted, 1-2 minutes.
Make the Sauce
Add pasta cooking water and cream to pan. Bring to a simmer.
Once simmering, stir occasionally until slightly thickened, 1-2 minutes.
Remove from burner. Stir in cheese, pasta, ¼ tsp. salt, and a pinch of pepper.
Finish the Dish
Plate dish as pictured on front of card. Bon appétit!
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