Express
Garlic Chicken Cutlet Alfredo
with zucchini, peas, and peppers
Prep & Cook Time: 20-30 min.
Spice Level: Not Spicy
Cook Within: 4 days
Contains: Milk, Wheat
Chef
Jennifer Anderson
Bite-Sized Tip: Shake up the textures on your kids’ plates! Serve vegetables raw, roasted, sauteed, or steamed and change it up when needed. For this Garlic Chicken Cutlet Alfredo, try serving the bell peppers raw for variety.
$1 from each Kids Eat in Color meal purchased on Home Chef’s Family Menu will be donated to Feeding America to support families facing food insecurity.
*$1 helps provide at least 10 meals secured by Feeding America on behalf of local member food banks. Home Chef will donate up to $10,000 through the purchase of select Home Chef meals.
In Your Box (serves 4)
- 20 oz. Boneless Skinless Chicken Breast Cutlet
- 2 Zucchini
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10 oz. Farfalle Pasta
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4 fl. oz. Cream Sauce Base
- 1 Red Bell Pepper
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3 oz. Creme Fraiche
- 3 oz. Peas
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2 oz. Grated Parmesan Cheese
- 1½ tsp. Garlic and Parsley Seasoning
- 1 tsp. Garlic Salt
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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Calories650
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Carbohydrates65g
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Net Carbs60g
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Fat22g
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Protein46g
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Sodium1070mg
Recipe Steps
You Will Need
- Olive Oil
- 1 Large Pot
- 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
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1 Cook Pasta and Prepare Ingredients
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 and set aside. Reserve pot; no need to wipe clean.While pasta cooks, trim zucchini ends, halve lengthwise, and cut into 1/2” half-moons. Zucchini quantity may vary, but total weight will remain the same. Don't worry; recipe instructions are not impacted.Remove stem, seeds, and ribs, and cut bell pepper into 1/4" dice. -
2 Cook the Chicken
Pat chicken dry and season both sides with half the garlic and parsley seasoning (reserve remaining for sauce).
Place a large non-stick pan over medium-high heat and add 2 tsp. olive oil. Add chicken to hot pan and cook until chicken reaches a minimum internal temperature of 165 degrees, 3-5 minutes per side.Cutlet thickness can vary; if you receive a thinner cutlet, we recommend checking for doneness sooner.Remove from burner.While chicken cooks, continue recipe. -
3 Cook Vegetables and Make Sauce
Return pot used to cook pasta to medium-high heat and add 2 tsp. olive oil.
Add bell peppers, zucchini, and garlic salt to hot pot. Stir occasionally until tender, 6-8 minutes.Alternatively, reserve raw peppers on the side for snacking.Reduce heat to low. Stir in 1/3 cup reserved pasta cooking water, cream base, creme fraiche, and remaining garlic and parsley seasoning. Stir to combine and bring to a simmer. -
4 Add Pasta and Finish Dish
Once simmering, stir pasta, peas, and half the cheese (reserve remaining for garnish) into hot pot until melted and combined, 1-2 minutes.
If sauce is too thick, add additional reserved pasta cooking water, 1 Tbsp. at a time, until desired consistency is reached.Remove from burner. Season pasta mixture with salt and pepper, to taste, if desired.Slice chicken, if desired.Plate dish as pictured on front of card, topping pasta with chicken and garnishing with remaining cheese. Bon appétit!
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