Meal Kit
Hearty Chicken Stew
with kale and butternut squash
Prep & Cook Time: 20-30 min.
Spice Level: Not Spicy
Cook Within: 5 days
Contains: Milk
- Calorie-Conscious
- Carb-Conscious
- Protein-Packed
- Gluten-Smart
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Chef
Nigel Palmer
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)
- 10 oz. Diced Boneless Skinless Chicken Breasts
- 8 oz. Cubed Butternut Squash
- 4 fl. oz. Cream Sauce Base
- 2 oz. Kale
- 1 oz. Grated Parmesan Cheese
- 4 tsp. Mirepoix Broth Concentrate
- 2 Garlic Cloves
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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Calories410
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Carbohydrates25g
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Net Carbs21g
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Fat18g
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Protein37g
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Sodium1240mg
Recipe Steps
You Will Need
- Olive Oil
- Pepper
- 1 Medium Pot
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 Italian sausage, remove from casing, if necessary. Break up sausage until no pink remains and sausage reaches minimum internal temperature, 4-6 minutes.
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If using shrimp, pat dry. Cook until pink and shrimp reach minimum internal temperature, 2-3 minutes per side.
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1 Prepare the Ingredients
Stem kale and coarsely chop.
Mince garlic.Pat diced chicken dry and season all over with a pinch of pepper. -
2 Start the Chicken
Place a medium pot over medium-high heat and add 2 tsp. olive oil.
Add chicken to hot pot. Stir occasionally until chicken is slightly browned, 2-3 minutes.Chicken will finish cooking in a later step.Add garlic and stir constantly until fragrant, 30-60 seconds. -
3 Add the Vegetables
Add butternut squash, 1 3/4 cups water, kale, mirepoix base, and a pinch of pepper to hot pot. Stir to combine and bring to a simmer.
Once simmering, reduce heat to medium. Cover, and cook until butternut squash is tender and chicken reaches a minimum internal temperature of 165 degrees, 6-8 minutes. -
4 Add the Cream Base
Uncover, and stir cream base into hot pot. Stir to combine and bring to a simmer.
Once simmering, remove from burner and stir in cheese. -
5 Finish the Dish
Plate dish as pictured on front of card. Bon appétit!
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