Chopped & Ready
Chopped & Ready
No-Fuss Chicken Carbonara
with peas and spinach
Prep & Cook Time: 15-20 min.
Spice Level: Not Spicy
Cook Within: 4 days
Contains: Milk, Wheat
- Calorie-Conscious
- Protein-Packed
Chef
David Welch
In Your Box (serves 4)
- 20 oz. Diced Boneless Skinless Chicken Breasts
- 8 fl. oz. Cream Sauce Base
- 16 oz. Cooked Penne Pasta
- 3 oz. Frozen Peas
- 2 oz. Baby Spinach
- 2 oz. Shredded Asiago Cheese
- 1 oz. Bacon Bits
- 1 oz. Cream Cheese
- 0.14 oz. Lemon Juice
- 1 tsp. Garlic Salt
- ½ tsp. Garlic and Parsley Seasoning
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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Calories550
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Carbohydrates45g
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Net Carbs42g
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Fat22g
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Protein42g
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Sodium1270mg
Recipe Steps
You Will Need
- Pepper
- Salt
- Olive Oil
- 1 Large Non-Stick Pan
- 1 Plate
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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1 Prepare the Chicken
Pat chicken dry. Season all over with garlic and parsley seasoning and half the garlic salt (reserve remaining for sauce).
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2 Cook the Chicken
Place a large non-stick pan over medium-high heat and add 2 tsp. olive oil.
Add chicken to hot pan. Stir occasionally until golden-brown and chicken reaches a minimum internal temperature of 165 degrees, 5-7 minutes.Reduce heat to medium. Transfer chicken to a plate. Keep pan over medium heat; no need to wipe clean. -
3 Cook the Bacon and Vegetables
Add bacon, spinach in batches (don't overflow pan), and peas to hot pan. Stir often until bacon is crisp and spinach is wilted, 2-3 minutes.
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4 Add the Sauce
Add cream base, cream cheese, 1/4 cup water, remaining garlic salt, and a pinch of salt and pepper to hot pan. Stir to combine and bring to a simmer.
Once simmering, stir often until sauce is slightly thickened, 2-3 minutes.If too thick, add additional water, 1 tsp. at a time, until desired consistency is reached. -
5 Add Chicken and Pasta and Finish Dish
Add chicken, pasta, and shredded cheese to hot pan. Stir often until combined and pasta is heated through, 1-2 minutes.
Remove from burner and stir in lemon juice until combined.Plate dish as pictured on front of card. Bon appétit!
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