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
A note about serious food allergies
The leaves are budding, the wind is dying down, and there's a slight warmth in the air, so different from the dead February cold. Spring has begun to be sprung! But before warm weather returns, feast one last time on warm winter stews. Succulent chicken and warm butternut squash in a creamy, rich broth, spoonful after spoonful bringing scrumptious heat to the stomach. Spring is coming, but while the cold remains, you'll have the perfect soup to keep yourself warm.
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
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
Customize It Instructions
If using 24 oz. diced chicken, follow same instructions as 12 oz. chicken, seasoning with ¼ tsp. salt and a pinch of pepper. Cook in batches if necessary, until chicken reaches minimum internal temperature.
If using whole chicken breasts, pat dry and, on a separate cutting board, cut into 1" dice and season with a pinch of salt and pepper. Follow same instructions as diced chicken, cooking until chicken reaches minimum internal temperature.
Prepare the Ingredients
Stem kale and coarsely chop.
Peel and halve shallot. Cut into ¼" dice.
Coarsely crush Parmesan crisps.
Pat diced chicken dry, and season all over with a pinch of salt and pepper.
Cook the Chicken
Place a medium pot over medium-high heat and add 2 tsp. olive oil.
Add diced chicken to hot pot. Stir occasionally until chicken is lightly browned and reaches a minimum internal temperature of 165 degrees, 4-6 minutes.
Remove chicken to a plate. Reserve pot; no need to wipe clean.
Start the Stew
Return pot used to cook chicken to medium heat and add 1 tsp. olive oil. Add shallot to hot pan and stir often until tender, 2-3 minutes.
Add garlic and cook, 1 minute.
Add butternut squash, 1¾ cups water, mirepoix base, ¼ tsp. salt, and a pinch of pepper. Increase heat to medium-high and bring to a boil.
Once boiling, cover and cook until tender but not mushy, 7-10 minutes.
Finish the Stew
Add kale to pot. Cover, and cook until wilted, 2-4 minutes.
Add chicken and any accumulated juices and cream. Return to a boil.
Once boiling, remove from burner. Stir in grated Parmesan.
Finish the Dish
Plate dish as pictured on front of card, garnishing with Parmesan crisps. Bon appétit!
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