with roasted butternut squash and Brussels sprouts
Prep & Cook Time:60+ min.
Cook Within:5 days
Spice Level:Not Spicy
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
Creamy mushroom sauce goes so well on many things: green beans, of course, but also adorning a succulent chicken breast. And this creamy mushroom sauce isn't opening a can and stirring in some milk; you'll make it yourself, with shallot and seasoning, putting in a little effort for a whole lot of good. Keep the cans in the pantry for a rainy day, and put this meal in your basket, pronto.
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
Trim stems off Brussels sprouts and halve vertically (quarter if larger than a ping-pong ball).
Cut mushrooms into ¼" slices.
Peel and mince shallot.
Pat chicken breasts dry, and season both sides with a pinch of salt and pepper.
start butternut squash
Place butternut squash and brussels sprouts on prepared baking sheet and toss with 1 tsp. olive oil, garlic salt and a pinch of pepper. Massage oil and seasoning into squash and sprouts. Spread into a single layer, place in hot oven till squash is fork tender and sprouts's edges are brown and tender, 22-25 min. While veg cooks, start chicken...
"Heat 1 tsp. olive oil in a medium non-stick pan over medium heat. Add chicken to hot pan. Cook undisturbed until browned, 2-3 minutes.
Transfer chicken, seared side up, to prepared baking sheet, moving veg to 1 side. Roast until chicken reaches a minimum internal temperature of 165 degrees, 10-12 minutes."
Place chicken pan over medium high heat (no need to wipe clean) and add 2 tsp. olive oil. Add shallot to hot pan, and stir continuously till edges are golden brown and tender, 2-3 min. Add mushrooms to hot pan and stir occasionally until browned, 4-6 minutes. Season veg with italian seasoning¼ tsp salt, pinch of pepper. Add cream sauce base and 2 Tbsp water to pan. Stir to combine with veg and bring to a low simmer, 2-3 min. Simmer 1 min. and remove from heat. If sauce looks to thick add up to 2 additional Tbsp of water.
Plate chicken and veg topping the mushroom cream sauce over the chicken. Bon Appeiti!
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