Culinary Collection

Hazelnut and Sage Crusted Chicken Campanelle

with Gruyere Sauce, Mushrooms and Kale

Prep & Cook Time: 60+ min.

Cook Within: 5 days

Difficulty Level: Easy

Spice Level: Not Spicy

Contains: Milk, Wheat, Tree Nuts

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 you!
A note about serious food allergies

In Your Box (serves 2)

  • ½ oz. Dijon Mustard
  • 4 oz. Cremini Mushrooms
  • 2 oz. Kale
  • Info
    6 oz. Campanelle Pasta
  • Info
    ½ oz. Hazelnut Pieces
  • ½ tsp. Garlic Salt
  • 1 Sage Sprig
  • Info
    4 oz. Light Cream
  • Info
    2 oz. Shredded Grand Cru (Gruyere) Cheese
  • 13 oz. Boneless Skinless Chicken Breasts

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.

  • Nutrition (per serving)

  • Calories
  • Carbohydrates
  • Fat
  • Protein
  • Sodium

Recipe Steps

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
  1. 1

    Prepare The Ingredients

    Stem kale and coarsely chop. Cut mushrooms into ¼" slices.

  2. 2

    Cook The Pasta

    Once water is boiling, add pasta and cook until al dente, 8-10 minutes. Reserve 1 cup pasta cooking water. While pasta cooks, prepare the chicken

  3. 3

    Fry The Sage and Cook The Chicken

    Line a plate with a paper towel. Stem sage. Heat 2 tsp. olive oil in a medium oven-safe pan over medium heat. Add half the sage (reserve remaining for garnish) to hot pan and stir constantly until leaves are crispy and slightly darker in color, 1-2 minutes. Transfer to towel-lined plate. Reserve pan; no need to wipe clean. Pat chicken breasts dry, and season both sides with a pinch of salt and pepper. In the same pan over medium-high heat, Add chicken to hot pan and cook until browned, 2-3 minutes per side. Transfer chicken to prepared baking sheet. Top evenly with mustard and hazelnuts. Roast until chicken reaches a minimum internal temperature of 165 degrees, 10-12 minutes. Reserve pan; no need to wipe clean.

  4. 4

    Cook The Vegetables

    In the same pan, add 2 tsp olive oil, kale, mushrooms, and garlic salt. Cook until mushrooms are browned and kale is softened, 4-5 minutes. Add cream, cheese, and ¼ cup pasta water. Bring to a simmer. If too dry, add remaining pasta cooking water 1 Tbsp. at a time until desired consistency is reached.

  5. 5

    Finish The Dish

    Plate dish as pictured on front of card, topping chicken with crispy sage. Bon appétit!

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