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Creamy Tuscan-Style Chicken Pasta

with zucchini and tomatoes

Prep & Cook Time: 15-20 min.

Difficulty Level: Intermediate

Spice Level: Not Spicy

Cook Within: 4 days

Contains: Milk, Wheat

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 you!
A note about serious food allergies

We know you want delicious, we know you want simple, and we know you want pasta: we're going for three out of three here. The flavors, creamy, buttery, with the hint of sun-dried tomato, are exactly on point. The recipe is easy-to-follow, using only two pans, and, well, penne. Delicious, simple, pasta.

In Your Box (serves 2)

  • 12 oz. Boneless Skinless Chicken Breasts
  • 2 Zucchini
  • Info
    4 fl. oz. Cream Sauce Base
  • Info
    8 oz. Cooked Penne Pasta
  • 4 oz. Grape Tomatoes
  • Info
    3 Tbsp. Sun-Dried Tomato Pesto
  • Info
    ¾ oz. Roasted Garlic & Herb Butter
  • Info
    ½ oz. Shaved Parmesan
  • 1 tsp. Lemon & Herb Seasoning

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
    770
  • Carbohydrates
    54g
  • Net Carbs
    48g
  • Fat
    41g
  • Protein
    48g
  • Sodium
    1650mg

Recipe Steps

You Will Need

  • Olive Oil
  • Salt
  • Pepper
  • 1 Medium Non-Stick Pan
  • 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

Customize It Instructions

  • If using filets mignon, follow same instructions as chicken in Step 1, cooking until steaks reach desired doneness, or 4-6 minutes per side for medium/medium-well. Rest, 3 minutes. Steak thickness can vary; if you receive a thinner steak, we recommend checking for doneness sooner.

  • If using salmon filets, pat dry and season flesh side with lemon and herb seasoning. Follow same instructions as chicken in Step 1, cooking, skin side up first, until browned and salmon reaches minimum internal temperature, 4-6 minutes per side.

  • If using shrimp, follow same instructions as chicken in Step 1, cooking until shrimp reach minimum internal temperature, 2-3 minutes per side.

  1. 1

    Cook the Chicken

    Pat chicken breasts dry and season both sides with lemon and herb seasoning.

    Place a medium non-stick pan over medium heat and add 1 tsp. olive oil.

    Add chicken breasts to hot pan and cook until browned and chicken reaches a minimum internal temperature of 165 degrees, 5-7 minutes per side.

    While chicken cooks, continue recipe.

  2. 2

    Cook the Vegetables

    Halve tomatoes lengthwise.

    Trim zucchini ends, halve lengthwise, and cut into 1/2” half-moons.

    Place a large non-stick pan over medium heat and add 2 tsp. olive oil.

    Add tomatoes and zucchini to hot pan. Stir often until zucchini is lightly browned and tender, 4-5 minutes.

    Add a pinch of salt and pepper and stir until coated.

  3. 3

    Make the Sauce

    Add cream base, butter, and pesto to hot pan. Bring to a simmer.

    Once simmering, cook until slightly reduced, 1-2 minutes.

    Stir in pasta until heated through, 2-3 minutes.

    Remove from burner.

  4. 4

    Finish the Dish

    Plate dish as pictured on front of card, placing chicken on pasta. Garnish with cheese. Bon appétit!

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