Meal Kit
French Onion Chicken Farfalle
with chives
Prep & Cook Time: 30-40 min.
Cook Within: 5 days
Contains: Milk, Wheat
- Protein-Packed
Chef
Hannah Fenton
Whether you’re a first time customer, you’ve been a part of the Home Chef family since day one, or you’re somewhere in the middle, our Classic Meal Kits will never steer you wrong. These meal kits have been with us from the start and keep getting better. With numerous options each week, you’ll find delicious and creative meals for any skill level and dietary preference. You can’t go wrong with the classics.
In Your Box (serves 2)
- 12 oz. Boneless Skinless Chicken Breasts
- 4 fl. oz. Cream Sauce Base
- 5 oz. Farfalle Pasta
- 1 Onion
- 1 oz. Shredded Swiss Cheese
- ½ oz. Grated Parmesan Cheese
- 2 tsp. Chicken Broth Concentrate
- 6 Chive Sprigs
- 3 Thyme Sprigs
- ½ 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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Calories710
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Carbohydrates65g
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Net Carbs61g
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Fat27g
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Protein52g
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Sodium1530mg
Recipe Steps
You Will Need
- Pepper
- Olive Oil
- Salt
- 1 Medium Pot
- 1 Medium Non-Stick Pan
- 1 Plate
- 1 Colander/Strainer
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, follow same instructions.
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If using filets mignon or sirloin steaks, pat dry. Cook until steak reaches desired doneness, or 4-6 minutes per side for medium/medium-well. Rest, 3 minutes. Steak thickness can vary; if you receive a thinner steak, we recommend checking for doneness sooner.
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1 Cook the Pasta
Once water is boiling, add pasta and cook until al dente, 10-12 minutes.
Remove from burner. Reserve 1 cup pasta cooking water. Drain pasta in a colander/strainer and set aside.While pasta cooks, continue recipe. -
2 Prepare the Ingredients
Stem and mince thyme.
Mince chives.Halve and peel onion. Slice halves into thin strips.Pat chicken dry. Season both sides with rotisserie chicken seasoning and a pinch of salt and pepper. -
3 Cook the Chicken
Place a medium non-stick pan over medium heat and add 2 tsp. olive oil.
Add chicken to hot pan. Cook until browned and chicken reaches a minimum internal temperature of 165 degrees, 5-7 minutes per side.Transfer chicken to a plate and tent with foil. Wipe pan clean and keep over medium heat. -
4 Cook the Onions
Add 2 tsp. olive oil, onions, and a pinch of salt to hot pan. Stir occasionally until onions are browned, 10-12 minutes.
Replenish oil, if necessary.Add 1 tsp. thyme (to taste) and stir constantly until fragrant, 30-60 seconds. -
5 Add Sauce and Pasta and Finish Dish
Add cream base, 1/4 cup reserved pasta cooking water, chicken base, shredded cheese, a pinch of pepper, and half the grated cheese (reserve remaining for garnish) to hot pan. Stir to combine and bring to a simmer.
Once simmering, add pasta. Stir often until heated through and sauce is slightly thickened, 2-3 minutes.If too thick, add additional reserved pasta cooking water, 1 tsp. at a time, until desired consistency is reached.Remove from burner.Plate dish as pictured on front of card, topping pasta with chicken. Slice chicken, if desired. Garnish with chives and remaining grated cheese. Bon appétit!
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