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
Small Non-Stick Pan
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
Trim and thinly slice green onions on an angle.
On a separate cutting board, remove Italian sausage from casing.
Cook the Sausage and Pasta
Place a large non-stick pan over medium-high heat and add 2 tsp. olive oil. Add mushrooms to hot pan and cook undisturbed until starting to soften, 2-3 minutes.
Add sausage and stir often, breaking into small pieces, until no pink remains, 4-6 minutes.
Add chicken base, ¼ cup water, and cream cheese. Stir until cream cheese is melted, 1-2 minutes.
Bring to a boil. Once boiling, stir in pasta and ¼ tsp. salt until coated.
Remove from burner.
While sausage and pasta cook, cook breadcrumbs.
Make the Breadcrumbs
Place a small non-stick over medium heat and add 1 tsp. olive oil.
Add butter to hot pan and allow to melt, 1 minute.
Add panko and stir occasionally until lightly browned, 1-2 minutes.
Remove from burner.
Finish the Dish
Stir green onions and red pepper flakes (to taste) into breadcrumbs.
Plate dish as pictured on front of card, topping pasta with breadcrumbs. Bon appétit!
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