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
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
Large Non-Stick Pan
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
Prepare the Ingredients
Core tomato and cut into ¼" dice.
Cut mushrooms into ¼" slices.
Coarsely crush croutons.
Pat chicken dry.
Cook the Chicken
Place a large non-stick pan over medium-high heat and add 2 tsp. olive oil.
Add diced chicken to hot pan and stir occasionally until browned and chicken reaches a minimum internal temperature of 165 degrees, 5-7 minutes.
Transfer chicken to a plate and season with a pinch of salt and pepper. Reserve pan; no need to wipe clean.
Cook the Mushrooms
Return pan used to cook chicken to medium heat and add 1 Tbsp. olive oil.
Add mushrooms to hot pan and stir occasionally until browned, 4-6 minutes.
Stir in flour until no dry flour remains in pan.
Cook the Skillet
Stir cream sauce, garlic salt, and ½ cup water into hot pan until combined. Bring to a boil.
Once boiling, stir in kale. Cook until tender, 2-3 minutes.
Stir in chicken, tomatoes, a pinch of salt, and ¼ tsp. pepper. Return to a boil.
Once boiling, remove from burner.
Finish the Dish
Plate dish as pictured on front of card, garnishing with crushed croutons and Parmesan. Bon appétit!
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