15 Minute Meal Kit

Crispy Chicken with Broccoli Cheddar Mac and Cheese

stovetop cooking

Prep & Cook Time: 15-20 min.

Cook Within: 4 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
  • Info
    2 oz. Shredded Cheddar Cheese
  • 12 oz. Diced Boneless Skinless Chicken Breasts
  • 2 Tbsp. Cornstarch
  • 4 oz. Broccoli Florets
  • Info
    8 oz. Cooked Ziti Pasta
  • 2 Green Onion

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
    812
  • Carbohydrates
    49g
  • Fat
    45g
  • Protein
    52g
  • Sodium
    1451mg

Recipe Steps

You Will Need

  • Olive Oil
  • Salt
  • 1 Medium Non-Stick Pan
  • 1 Mixing Bowl
  • 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 Chicken

    Line a plate with a paper towel. Pat diced chicken dry, and season all over with ¼ tsp. salt and a pinch of pepper. Gently combine chicken and cornstarch in a mixing bowl until chicken is completely coated. Place a large non-stick pan over medium-high heat. Add 2 Tbsp. olive oil and chicken to hot pan. Flip occasionally until browned, crispy and reaches a minimum internal temperature of 165 degrees, 6-8 minutes. Remove chicken to towel-lined plate. While chicken cooks, cook vegetables.

  2. 2

    Cook the Vegetables

    Cut broccoli into bite-sized pieces Trim and thinly slice green onions on an angle, keeping white and green portions separate. Place a medium non-stick pan over medium heat and add 2 tsp. olive oil. Add broccoli and white portions of green onions to hot pan and stir occasionally until almost tender, 3-5 minutes

  3. 3

    Make the Sauce

    Add cream base, cheddar cheese, ¼ tsp. salt, and a pinch of pepper. Bring to a boil. Once boiling, stir until smooth, 2-3 minutes. Stir in pasta and cook until warm, 1-2 minutes.

    [new photo: pasta coated in cream base/cheddar sauce] [beta changes: swapped cream cheese/cheese sauce for new cream base, increased cheddar, removed water, broccoli added in last step instead of here. MATT, pls taste test/check salt with nigel!]

  4. 4

    Finish the Dish

    Plate dish as pictured on front of card, topping pasta with broccoli, chicken, and green portions of green onions. Bon appétit!

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