Express
Crispy Chicken and Creamy Noodles
with peas and carrots
Prep & Cook Time: 20-30 min.
Spice Level: Not Spicy
Cook Within: 4 days
Contains: Milk, Wheat
- Protein-Packed
Chef
Laura Alpern
Stressed about getting dinner on the table in a timely manner? Sick of hearing, “How much longer until dinner is ready?” Well, you’re in luck! Our Express meals have been tested by our culinary team to ensure prep and cook time are nothing to worry about. Enjoy a wide variety of delicious and healthy meals that are quick-cooking to save you time in the kitchen. Time is less with Express.
In Your Box (serves 4)
- 20 oz. Par Cooked Noodles
- 20 oz. Boneless Skinless Chicken Breast Cutlet
- 8 fl. oz. Cream Sauce Base
- 4 oz. Diced Carrots
- 3 oz. Diced White Onions
- 3 oz. Frozen Peas
- ½ cup Panko Breadcrumbs
- 4 tsp. Chicken Broth Concentrate
- ⅓ oz. Butter
- ¼ oz. AP Flour
- 2 tsp. Poultry Seasoning
- 1½ tsp. Rotisserie Chicken 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.
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Nutrition (per serving)
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Calories810
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Carbohydrates101g
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Net Carbs95g
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Fat23g
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Protein46g
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Sodium2180mg
Recipe Steps
You Will Need
- Olive Oil
- Salt
- Pepper
- 2 Large Non-Stick Pans
- 2 Plates
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
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If using antibiotic free chicken, pat dry. Cook until chicken reaches minimum internal temperature, 5-7 minutes per side.
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1 Prepare the Chicken
Place panko on a plate and spread into an even layer.
Pat chicken dry. Season both sides with rotisserie chicken seasoning and 1/4 tsp. salt. Evenly top one side with 1 Tbsp. cream base (reserve remaining for noodles).Place chicken, cream base-side down, onto plate with panko, pressing gently to adhere. -
2 Cook the Chicken
Place a large non-stick pan over medium heat and add 2 Tbsp. olive oil.
Add chicken to hot pan. Cook until browned and chicken reaches a minimum internal temperature of 165 degrees, 3-5 minutes per side.Cutlet thickness can vary; if you receive a thinner cutlet, we recommend checking for doneness sooner.Remove from burner. Transfer chicken to another plate and evenly top with a pinch of salt.While chicken cooks, continue recipe. -
3 Cook the Vegetables
Place another large non-stick pan over medium heat and add 2 tsp. olive oil.
Add onions, carrots, and 1/4 cup water to hot pan. Cover and cook until water is almost completely evaporated, 2-3 minutes.Uncover and stir occasionally until vegetables are slightly browned, 3-5 minutes. -
4 Add Sauce and Noodles and Finish Dish
Add butter and flour to hot pan. Stir occasionally until butter is melted and no dry flour remains.
Add 1/4 cup water, chicken base, remaining cream base, poultry seasoning, 1/4 tsp. salt, and a pinch of pepper. Stir to combine and bring to a simmer.Once simmering, add noodles, peas, and a pinch of salt and pepper. Stir often until noodles are heated through, 1-2 minutes.Remove from burner.Plate dish as pictured on front of card, topping noodles with chicken. Slice chicken, if desired. Bon appétit!
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