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
A note about serious food allergies
Here's your creamy, comfy bowl of pasta, with a twist: instead of classic Italian flavors for soothing and solace, Mexican ingredients and spices form a simple yet elegant meal. Sweet corn, spicy crispy jalapeño, and zesty poblano combine for forkful after forkful of deliciousness, all with a cheesy, melty sauce so divine, you'll melt in its presence. Pasta has never felt so perfecto.
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, 10-12 minutes.
Reserve ¼ cup pasta cooking water. Drain pasta in a colander and return to pot to keep warm. Set aside.
While pasta cooks, prepare ingredients.
Prepare the Ingredients
Trim and thinly slice green onions on an angle.
Stem poblano pepper, seed, halve lengthwise, and slice into thick strips. Poblano peppers can vary in spice level; most are mild, but a few can be quite hot. Wash hands and cutting board after prepping.
Cook the Vegetables
Place a large non-stick pan over medium-high heat. Add 1 tsp. olive oil, corn, poblano (to taste), green onions (reserving a pinch for garnish), taco seasoning, ¼ tsp. salt, and a pinch of pepper to hot pan. Stir occasionally until poblano and corn are brown and tender, 4-6 minutes.
Meat lovers! If using chicken, pat dry and season all over with ¼ tsp. salt and a pinch of pepper. Stir occasionally with 2 tsp. olive oil in a medium non-stick pan over medium-high heat until chicken reaches a minimum internal temperature of 165 degrees, 5-7 minutes. If using shrimp, pat dry. Cook with 1 tsp. olive oil in a medium non-stick pan over medium-high heat until shrimp reaches a minimum internal temperature of 145 degrees, 2-3 minutes per side. If using ground pork, combine with ¼ tsp. salt and a pinch of pepper. Cook with 1 tsp. olive oil in a medium non-stick pan over medium-high heat. Break into small pieces with a spoon until no pink remains, 5-7 minutes.
Make the Sauce
Add cream, reserved pasta cooking water, cheese, pasta, tomatoes, sour cream, and ¼ tsp. salt to pan. Stir constantly until cheese melts, 1-2 minutes.
Remove from burner.
If using protein, stir into pasta.
Finish the Dish
Plate dish as pictured on front of card, garnishing with crispy jalapeños (to taste) and reserved green onions. Bon appétit!
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