Value Meal

Jalapeño Popper Chicken Penne Alfredo

$5.99 per serving

Prep & Cook Time: 25-35 min.

Cook Within: 5 days

Difficulty Level: Intermediate

Spice Level: Medium

Contains: Milk, Wheat

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 you!
A note about serious food allergies

In Your Box (serves 2)

  • Info
    2 oz. Shredded Cheddar Cheese
  • Info
    5 oz. Penne Pasta
  • Info
    ½ oz. Crispy Jalapeños
  • Info
    2 tsp. Buttermilk-Dill Seasoning
  • Info
    2 oz. Light Cream Cheese
  • Info
    1 oz. Sour Cream
  • 1 Poblano Pepper
  • 1 Tbsp. All-Purpose Flour
  • 1 Shallot
  • 8 oz. Boneless Skinless Chicken Breasts

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.

  • Nutrition (per serving)

  • Calories
    760
  • Carbohydrates
    72g
  • Fat
    31g
  • Protein
    48g
  • Sodium
    1598mg

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
  1. 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. 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.

  3. 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 until browned on two sides and chicken 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.

  4. 4

    Make the Sauce

    Sprinkle vegetables with 1 Tbsp. flour (not included in your box) and stir until vegetables are coated and no dry 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, 2-3 minutes. Stir in chicken, pasta, and half the cheddar cheese (reserve remaining for garnish) until combined and heated through. Remove from burner.

  5. 5

    Finish the Dish

    Plate dish as pictured on front of card, topping with remaining cheddar cheese, sour cream, and crispy jalapeños (to taste). Bon appétit!

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