6-Serving Meal
One Pot
Lemony Chicken and Pea Fettuccine
serves 6
Prep & Cook Time: 40-50 min.
Spice Level: Not Spicy
Cook Within: 5 days
Contains: Milk, Wheat
- Fiber-Rich
- Protein-Packed
Chef
Hannah Fenton
In Your Box (serves 6)
- 30 oz. Diced Boneless Skinless Chicken Breasts
- 12 fl. oz. Cream Sauce Base
- 15 oz. Fettuccine Pasta
- 2 Zucchini
- 3 Ciabatta
- 5 oz. Frozen Peas
- 1 Lemon
- 3 oz. Grated Parmesan Cheese
- 1½ oz. Roasted Garlic & Herb Butter
- 1½ tsp. Rotisserie Chicken Seasoning
- 1 tsp. Lemon N Herb Seasoning
- 1 tsp. Garlic Salt
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.
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Nutrition (per serving)
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Calories760
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Carbohydrates84g
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Net Carbs76g
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Fat26g
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Protein50g
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Sodium1640mg
Recipe Steps
You Will Need
- Pepper
- Olive Oil
- Salt
- 1 Large Pot
- 1 Plate
- 1 Colander/Strainer
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
Customize It Instructions
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If using steak strips, pat dry, coarsely chop, then separate pieces. Stir occasionally until steak reaches minimum internal temperature, 6-8 minutes. Rest, 3 minutes.
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1 Cook the Pasta
Once water is boiling, add pasta and cook until al dente, 9-11 minutes.
Remove from burner. Reserve 1 cup pasta cooking water. Drain pasta in a colander/strainer and set aside. Wipe pot clean and reserve.While pasta cooks, continue recipe. -
2 Prepare the Ingredients
Trim zucchini ends, halve lengthwise, and cut into 1/4" slices.
Halve lemon lengthwise. Cut one half into wedges and juice the other half.Pat chicken dry. Season all over with rotisserie chicken seasoning, half the garlic salt (reserve remaining for sauce), and 1/4 tsp. pepper. -
3 Cook the Chicken
Return pot used to cook pasta to medium-high heat and add 1 Tbsp. olive oil.
Add chicken to hot pot. Stir occasionally until golden-brown and chicken reaches a minimum internal temperature of 165 degrees, 7-9 minutes.Transfer chicken to a plate. Keep pot over medium-high heat; no need to wipe clean. -
4 Assemble the Pasta
Add 2 tsp. olive oil, zucchini, lemon n herb seasoning, and 1/4 tsp. salt to hot pot. Stir occasionally until slightly browned and tender, 4-5 minutes.
Add peas, cream base, 1/2 cup reserved pasta cooking water, remaining garlic salt, 3/4 the cheese (reserve remaining for garnish), and 2 tsp. lemon juice. Stir to combine and bring to a simmer.Once simmering, add pasta and chicken. Stir often until pasta is coated and sauce is slightly thickened, 3-4 minutes.If too thick, add additional reserved pasta cooking water, 1 Tbsp. at a time, until desired consistency is reached.Remove from burner. -
5 Broil Ciabatta and Finish Dish
Separate ciabatta and evenly spread softened butter on cut-sides.
Broil under hot broiler until ciabatta is slightly toasted, 3-4 minutes.Don't text and broil! Keep an eye on oven as ciabatta may burn easily under broiler.Carefully remove from oven.Plate dish as pictured on front of card, topping pasta with remaining cheese. Squeeze lemon wedges over to taste. Bon appétit!
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