Express
Marry Me Chicken Pasta
with sun-dried tomato pesto and Parmesan
Prep & Cook Time: 15-20 min.
Spice Level: Not Spicy
Cook Within: 4 days
Contains: Milk, Wheat
- Calorie-Conscious
- Protein-Packed
Chef
Laura Alpern
In Your Box (serves 2)
- 10 oz. Diced Chicken Thighs
- 4 fl. oz. Cream Sauce Base
- 8 oz. Cooked Gemelli Pasta
- 2 oz. Sun Dried Tomato Pesto
- 1 oz. Shredded Parmesan Cheese
- 2 Green Onions
- 2 tsp. Minced Garlic and Parsley
- ½ tsp. Garlic Salt
- ½ tsp. Smoked Paprika
- 1 tsp. 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.
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Nutrition (per serving)
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Calories600
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Carbohydrates43g
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Net Carbs39g
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Fat28g
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Protein41g
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Sodium1340mg
Recipe Steps
You Will Need
- Olive Oil
- Salt
- Pepper
- 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
Customize It Instructions
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If using antibiotic free chicken, pat dry. Cook until chicken reaches minimum internal temperature, 5-7 minutes per side.
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If using shrimp, pat dry. Cook until pink and shrimp reach minimum internal temperature, 2-3 minutes per side.
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If using steak strips, pat dry, coarsely chop, then separate pieces. Stir occasionally until steak reaches minimum internal temperature, 4-6 minutes. Rest, 3 minutes.
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1 Cook the Chicken
Pat chicken dry and season all over with smoked paprika, Italian seasoning, and a pinch of salt.
Don't worry about trimming. Excess fat will render while cooking and add flavor.Place a large non-stick pan over medium heat and add 2 tsp. olive oil. Add chicken to hot pan. Stir occasionally until chicken is slightly browned and reaches a minimum internal temperature of 165 degrees, 5-7 minutes.While chicken cooks, continue recipe. -
2 Prepare the Green Onions
Trim and thinly slice green onions, keeping white and green portions separate.
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3 Add the Sauce
Add minced garlic and parsley and white portions of green onions to hot pan with chicken. Stir occasionally until fragrant, 30-60 seconds.
Add cream base, pesto, 2 Tbsp. water, half the cheese (reserve remaining for garnish), garlic salt, and a pinch of pepper. Stir to combine and bring to a simmer. -
4 Add Pasta and Finish Dish
Once simmering, add pasta and a pinch of salt and pepper to hot pan. Stir often until pasta is heated through and sauce is slightly thickened, 1-2 minutes.
If too thick, add additional water, 1 tsp. at a time, until desired consistency is reached.Remove from burner.Plate dish as pictured on front of card, topping pasta with remaining cheese and green portions of green onions. Bon appétit!
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