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
Antibiotic-Free Boneless Skinless Chicken Breasts
Anjou Red Pear
Light Cream Cheese
Italian Seasoning Blend
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
Medium Non-Stick Pans
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 Broccoli
Cut broccoli into bite-sized pieces.
Place a medium non-stick pan over medium heat and add 1 tsp. olive oil.
Add broccoli to hot pan. Cook undisturbed, 1-2 minutes.
Add 2 Tbsp. water, cover, and cook until water is almost completely evaporated, 5-6 minutes.
Uncover, and stir occasionally until tender, 2-3 minutes.
Remove from burner. Season with a pinch of salt and seasoning blend.
While broccoli cooks, start chicken.
Cook the Chicken
Pat chicken breasts dry.
Place another medium non-stick pan over medium heat and add 1 tsp. olive oil.
Add chicken to hot pan and cook until browned and chicken reaches a minimum internal temperature of 165 degrees, 5-7 minutes per side.
Remove chicken to a plate and tent with foil. Wipe pan clean and reserve.
Make the Sauce
Return pan used to cook chicken to medium heat and add chicken base, pesto, cream cheese, and 1 Tbsp. water.
Stir occasionally until cream cheese melts and sauce is thickened, 2-3 minutes.
Remove from burner. Stir in butter.
Prepare Pear and Finish Dish
Halve pear lengthwise, core, and cut into 1/8" slices.
Plate dish as pictured on front of card, serving pear slices on the side. Bon appétit!
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