Lemon Ricotta Chicken with Parmesan Pasta and Broccolini

Culinary Collection

Prep & Cook Time: 60+ min.

Cook Within: 5 days

Difficulty Level: Easy

Spice Level: Not Spicy

Contains: Milk, Eggs, 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)

  • 4 oz. Grape Tomatoes
  • 8 oz. Broccolini
  • Info
    5 oz. Spaghetti
  • Info
    4 oz. Alfredo Sauce
  • 2 oz. Baby Spinach
  • Info
    1 oz. Shredded Parmesan Cheese
  • Info
    1 oz. Ricotta
  • 1 Lemon
  • 13 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
    808
  • Carbohydrates
    73g
  • Fat
    31g
  • Protein
    62g
  • Sodium
    1362mg

Recipe Steps

You Will Need

  • Olive Oil
  • Salt
  • Pepper
  • 1 Baking Sheet
  • 1 Medium Pot
  • 1 Large Non-Stick Pan

Before You Cook

  • 1

    Cook Pasta and Prepare The Ingredients

    Once water is boiling, add pasta and cook until al dente, 8-10 minutes. Drain and reserve 1 cup of pasta cooking water. Trim bottom end from broccolini and cut into ¾" length on an angle. Halve tomatoes. Halve lemon lengthwise. Cut one half into wedges and juice the other half. Combine ricotta and a pinch of pepper in a bowl.

  • 2

    Cook The Chicken

    Pat chicken breasts dry, and season both sides with a pinch of salt and pepper. " Place a large non-stick pan over medium-high heat. Add 1 tsp. olive oil and chicken to hot pan and cook until browned, 2-3 minutes per side. Transfer chicken to prepared baking sheet. Roast until chicken reaches a minimum internal temperature of 165 degrees, 10-12 minutes. """ Reserve pan; no need to wipe clean.

  • 3

    Cook The Vegetables

    Add 2 tsp olive oil in the same pan over medium high heat. Add broccolini to hot pan and stir occasionally until tender, 5-7 minutes. Add grape tomatoes and cook 1 minute. Add lemon juice and bring to a simmer. Add spaghetti, spinach, alfredo sauce, and ½ cup pasta cooking water. Bring to a simmer and remove from heat.If mixture is too dry, add remaining pasta cooking water 1 Tbsp. at a time until desired consistency is reached.

  • 4

    Finish The Dish

    Plate dish as pictured on front of card, topping pasta with parmesan. Dollop ricotta on chicken and drizzle with 1 tsp olive oil. Bon appétit!

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