Crispy Prosciutto and White Cheddar Cream Campanelle
Prep & Cook Time:20-30 min.
Cook Within:6 days
Spice Level:Not Spicy
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
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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
Cook the Pasta
Once water is boiling, add pasta and cook until al dente, 10-12 minutes.
Reserve 1 ¼ cups pasta cooking water. Drain pasta in a colander. Set aside.
While pasta cooks, prepare ingredients.
Prepare the Ingredients
Trim and thinly slice green onions on an angle, keeping white and green portions separate.
Cut broccoli into bite-sized pieces.
Crisp the Proscuitto
Line a plate with a paper towel. Remove prosciutto from refrigerator.
Place a large non-stick pan over medium heat and add 1 tsp. olive oil. Working in batches, add prosciutto to hot pan in a single layer. Cook until crispy, 1-2 minutes per side.
Transfer prosciutto to towel-lined plate. When cool enough to handle, break into bite-sized pieces.
Reserve pan; no need to wipe clean.
Start the Sauce
Return pan used to crisp prosciutto to medium-high heat.
Add 2 tsp. olive oil and broccoli, to hot pan and cook 1-2 minutes.
Add garlic, white portions of green onions, and a pinch of salt and pepper to hot pan. Stir occasionally until garlic is fragrant and broccoli is bright green and tender, 1-2 minutes.
Sprinkle flour on broccoli and stir until coated and no dry flour remains.
Finish Sauce and Finish Dish
Add pasta cooking water, chicken base, cream cheese, ¼ tsp. salt, and a pinch of pepper to pan. Bring to a simmer.
Once simmering, stir occasionally until thickened and creamy, 1-2 minutes.
Remove from burner and stir in shredded cheese and sour cream until combined. Stir in pasta.
Plate dish as pictured on front of card, garnishing with prosciutto and green portions of green onions. Bon appétit!
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