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
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
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.
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.
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.
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.
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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