Value Meal
Jalapeño Popper Chicken Penne Alfredo
$5.99 per serving
Prep & Cook Time: 25-35 min.
Cook Within: 5 days
Difficulty Level: Easy
Spice Level: Medium
Contains: Milk, Wheat
Chef
Ryan Pugh
In Your Box (serves 2)
- 8 oz. Boneless Skinless Chicken Breasts
- 1 Shallot
- 1 Tbsp. All-Purpose Flour
- 1 Poblano Pepper
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1 oz. Sour Cream
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2 oz. Light Cream Cheese
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2 tsp. Buttermilk-Dill Seasoning
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½ oz. Crispy Jalapeños
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5 oz. Penne Pasta
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2 oz. Shredded Cheddar Cheese
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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Calories760
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Carbohydrates72g
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Fat31g
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Protein48g
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Sodium1598mg
Recipe Steps
You Will Need
- Olive Oil
- Salt
- Pepper
- 1 Colander
- 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.
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2 Prepare the Ingredients
Peel and mince shallot. Stem poblano pepper, seed, and cut into ½" 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.
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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 minutes Add shallot and stir occasionally until shallot begins to caramelize, 2-3 minutes.
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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, ½ 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.
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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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