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.
While pasta cooks, prepare ingredients
Prepare the Ingredients
Using a peeler, shave zucchini into long, thin ribbons. When you've peeled to seeds, turn zucchini a quarter turn, and peel again. Continue peeling and turning until only seeds remain. Place ribbons in a bowl or on a plate and set aside.
Peel and mince shallot.
Combine panko and half the Parmesan (reserve remaining for pasta) in a mixing bowl. Set aside.
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. Sear undisturbed until browned, 2-3 minutes.
Transfer steaks to prepared baking sheet, seared side up. Top evenly with mustard and panko-Parmesan mixture. Drizzle with 2 tsp. olive oil.
Roast in hot oven until browned and steaks reach a minimum internal temperature of 145 degrees, 10-12 minutes.
Rest roasted steaks at least 3 minutes.
While steaks roast, make pasta.
Make the Pasta
Place a large non-stick pan over medium-high heat with 2 tsp. olive oil. Add zucchini ribbons and a pinch of salt to hot pan. Stir constantly until zucchini begins to get tender, 3-4 minutes.
Transfer zucchini to a plate. Keep pan over medium-high heat.
Add shallot and 1 tsp. olive oil to hot pan. Stir occasionally until shallot is tender, 2-3 minutes.
Stir in flour until shallots are coated. Add ½ cup water, ¼ tsp. salt, chicken base, Parmesan, and cream cheese. Stir until cream cheese is melted, 1-2 minutes.
Then stir occasionally until sauce is thickened, 1-2 minutes.
Gently stir in zucchini ribbons and pasta. Remove from burner.
Finish the Dish
Plate dish as pictured on front of card. Bon appétit!
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