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

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, 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.

  4. 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.

  5. 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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