Oven-Ready
Creamy Tuscan Chicken Fettuccine with Mozzarella and Peas
easy prep & pan included
Prep & Cook Time: 30-40 min.
Spice Level: Not Spicy
Cook Within: 5 days
Contains: Milk, Wheat
Chef
Ryan Pugh
In Your Box (serves 2)
- 12 oz. Diced Boneless Skinless Chicken Breasts
- 8 fl. oz. Marinara Sauce
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8 oz. Cooked Fettuccine
- 3 oz. Peas
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1⅘ oz. Basil & Parmesan Cheese Spread
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1 oz. Shredded Mozzarella
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½ oz. Crispy Red Peppers
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.
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Nutrition (per serving) A3KmpRq6
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Calories600
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Carbohydrates56g
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Net Carbs43g
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Fat16g
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Protein49g
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Sodium1780mg
Recipe Steps
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
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1 Prepare the Ingredients
Preheat oven to 425 degrees. When ingredient appears in recipe, remove from packaging. Thoroughly rinse any fresh produce and pat dry.
Combine pasta, peas,marinara, 1/4 tsp. salt, and a pinch of pepper in provided tray.Crumble cheese spread and place on pasta. -
2 Add the Chicken
Pat chicken dry. Place evenly on pasta and season with a pinch of salt and pepper.
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3 Finish the Dish
Bake uncovered in hot oven until chicken reaches a minimum internal temperature of 165 degrees, 22-27 minutes.
Carefully remove from oven. Add a pinch of salt and pepper and gently stir until to combine.Spread into an even layer and top with mozzarella. Bake again until mozzarella has melted, 5-7 minutes.Carefully remove from oven. Garnish with crispy red peppers and red pepper flakes (to taste). Bon appétit!
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