Meal Kit
Hearty Chicken Stew
with kale and butternut squash
Prep & Cook Time: 35-45 min.
Spice Level: Not Spicy
Cook Within: 5 days
Contains: Milk
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Under %{max_calories} caloriesUnder 35g carbs
Chef
Nigel Palmer
The leaves are gone, the wind is wailing, and there's snow in the air. It's winter and it's time for stew. To be honest, we've been waiting all fall for this weather to begin again, for succulent chicken and warm butternut squash in a creamy, rich broth, spoonful after spoonful bringing scrumptious heat to the stomach. Winter is coming, but you'll have the perfect soup to keep yourself warm.
In Your Box (serves 2)
- 12 oz. Diced Boneless Skinless Chicken Breasts
- 8 oz. Cubed Butternut Squash
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4 fl. oz. Cream Sauce Base
- 2 oz. Kale
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2 oz. Grated Parmesan
- 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) 8O79gYPD
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Calories490
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Carbohydrates24g
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Net Carbs21g
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Fat22g
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Protein49g
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Sodium1470mg
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 24 oz. diced chicken breasts, follow same instructions as 12 oz. diced chicken breasts, working in batches if necessary.
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If using whole chicken breasts, pat dry, and, on a separate cutting board, cut into 1” dice. Follow same instructions as diced chicken breasts.
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If using Impossible burger, follow same instructions as chicken in Step 2, breaking up burger and cooking until heated through, 4-6 minutes.
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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 diced chicken to hot pot. Stir occasionally until chicken is lightly browned, 2-3 minutes.Add garlic and stir constantly until aromatic, 30-60 seconds. -
3 Start the Stew
Add butternut squash, 13/4 cups water, kale, mirepoix base, and a pinch of pepper to hot pot. Bring to a boil.
Once boiling, reduce heat to medium. Cover, and cook until squash is tender and chicken reaches a minimum internal temperature of 165 degrees, 6-8 minutes. -
4 Finish the Stew
Uncover hot pot and stir in cream base until fully combined. Bring to a simmer.
Once simmering, remove from burner. Stir in cheese. -
5 Finish the Dish
Plate dish as pictured on front of card. Bon appétit!
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