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
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.
You Will Need
Medium Non-Stick Pan
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, 12-13 minutes.
Drain pasta in a colander. Set aside.
Prepare the Ingredients
Trim zucchini ends and cut into ¼" slices on an angle.
Peel and halve shallot. Slice thinly.
Pat steaks dry, and season both sides with ¼ tsp. salt and a pinch of pepper.
Cook the Steaks
Place a medium non-stick pan over medium-high heat. Add 2 tsp. olive oil and steaks to hot pan. Cook until browned and steaks reach a minimum internal temperature of 145 degrees, 5-7 minutes per side.
Transfer steaks to prepared baking sheet. Spread on mustard and top evenly with panko. Drizzle with 1 tsp. olive oil.
Place baking sheet under hot broiler until crust is golden brown, 1-2 minutes. Keep an eye on oven as crust may burn easily under broiler.
Carefully remove from oven; baking sheet will be hot. Rest steaks at least 3 minutes.
Make the Sauce
Place a large non-stick pan over medium-high heat with 2 tsp. olive oil. Add shallot, zucchini, and a pinch of salt to hot pan. Stir occasionally until lightly browned and starting to soften, 4-5 minutes.
Add chicken base and cream to pan. Bring to a simmer. Once simmering, stir occasionally until thickened slightly, 2-3 minutes.
Finish Pasta and Finish Dish
Stir Parmesan and pasta into sauce until combined and warmed through, 1-2 minutes.
Remove from burner. Taste, and add a pinch of salt and pepper, if desired.
Plate dish as pictured on front of card. Bon appétit!
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