Jalapeño Popper Chicken Penne Alfredo
$5.99 per serving
Prep & Cook Time: 25-35 min.
Spice Level: Medium
Cook Within: 5 days
Contains: Milk, Wheat
Chef
Ryan Pugh
In Your Box (serves 2)
- 8 oz. Boneless Skinless Chicken Breasts
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5 oz. Penne Pasta
- 1 Poblano Pepper
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2 oz. Shredded Cheddar Cheese
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2 oz. Light Cream Cheese
- 1 Shallot
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1 oz. Sour Cream
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½ oz. Crispy Jalapenos
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2 tsp. Buttermilk-Dill Seasoning
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1 Tbsp. All-Purpose Flour
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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Calories780
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Carbohydrates78g
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Net Carbs74g
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Fat31g
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Protein48g
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Sodium1600mg
Recipe Steps
You Will Need
- Olive Oil
- Salt
- Pepper
- 1 Medium Pot
- 1 Large Non-Stick Pan
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
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1 Cook the Pasta
Once water is boiling, add pasta and cook until al dente, 9-11 minutes.
Reserve 1 cup pasta cooking water. Drain pasta in a colander. Set aside.While pasta cooks, prepare ingredients. -
2 Prepare the Ingredients
Peel and mince shallot.
Stem poblano pepper, seed, and cut into 1/2" dice .Poblano peppers can vary in spice level; most are mild, but a few can be quite hot. Wash hands and cutting board after prepping.Pat chicken breasts dry and, on a separate cutting board, cut into 1" dice. Season all over with a pinch of salt and pepper. -
3 Cook the Chicken and Vegetables
Place a large non-stick pan over medium-high heat and add 1 tsp. olive oil. Add chicken to hot pan and cook undisturbed until browned, 2-3 minutes.
Then stir often, breaking up chicken, until browned on two sides and reaches a minimum internal temperature of 165 degrees, 3-4 minutes.Transfer chicken to a plate. Keep pan over medium-high heat.Add 1 Tbsp. olive oil and poblano pepper. Stir occasionally, 2 minutesAdd shallot and stir occasionally until shallot begins to caramelize, 2-3 minutes. -
4 Make the Sauce
Sprinkle vegetables* in pan with 1 Tbsp. flour ( not included in your box) and stir until vegetables are coated and no flour remains in pan.
Add pasta cooking water, cream cheese, seasoning blend, 1/2 tsp. salt, and a pinch of pepper. Stir constantly until thickened and creamy, RANGE ME PLZ!!!Stir in chicken, pasta, and half the cheddar (reserve remaining for garnish) until combined and heated through.Remove from burner. -
5 Finish the Dish
Plate dish as pictured on front of card, topping with remaining cheddar, sour cream, crispy jalapeños (to taste). Bon appétit!
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