Family Meal Kit
One Pan
One-Pan Chicken Campanelle Alfredo
with sneaky cauliflower
Prep & Cook Time: 25-35 min.
Spice Level: Not Spicy
Cook Within: 5 days
Contains: Milk, Wheat
- Fiber-Rich
- Protein-Packed
Chef
Hannah Fenton
In Your Box (serves 4)
- 20 oz. Diced Boneless Skinless Chicken Breasts
- 8 fl. oz. Cream Sauce Base
- 12 oz. Campanelle Pasta
- 8 oz. Riced Cauliflower
- 2 oz. Shredded Mozzarella
- 1 oz. Grated Parmesan Cheese
- ¾ oz. Roasted Garlic & Herb Butter
- 1 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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Calories710
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Carbohydrates70g
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Net Carbs64g
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Fat24g
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Protein47g
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Sodium1560mg
Recipe Steps
You Will Need
- Pepper
- Salt
- Olive Oil
- 1 Large Non-Stick Pan
- 1 Colander/Strainer
- 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 Cook Pasta and Prepare Chicken
Once water is boiling, add pasta and cook until al dente, 8-10 minutes.
Remove from burner. Reserve 1 cup pasta cooking water. Drain pasta in a colander/strainer and set aside. Wipe pan clean and reserve.While pasta cooks, pat chicken dry. Season all over with rotisserie chicken seasoning and half the garlic salt (reserve remaining for sauce). -
2 Cook the Chicken
Return pan used to cook pasta to medium heat and add 2 tsp. olive oil.
Add chicken to hot pan. Cook until browned and chicken reaches a minimum internal temperature of 165 degrees, 5-7 minutes.Transfer chicken to a plate and tent with foil. Wipe pan clean and keep over medium heat. -
3 Cook the Riced Cauliflower
Add 2 tsp. olive oil and riced cauliflower to hot pan. Cook undisturbed, 1 minute.
Add 1/4 cup water, lemon n herb seasoning, and a pinch of pepper. Stir to combine and bring to a simmer.Once simmering, cover and stir often until cauliflower is tender, 4-5 minutes. -
4 Add the Sauce
Uncover; add cream base, grated cheese, 1/2 cup reserved pasta cooking water, a pinch of salt, and remaining garlic salt to hot pan. Stir to combine and bring to a simmer.
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5 Add Pasta and Cheese and Finish Dish
Once simmering, add pasta and chicken to hot pan. Stir often until pasta is heated through and sauce is slightly thickened, 1-2 minutes.
If too thick, add additional reserved pasta cooking water, 1 Tbsp. at a time, until desired consistency is reached.Evenly top pasta with shredded cheese. Cover and cook until melted, 1-2 minutes.Remove from burner.Plate dish as pictured on front of card, topping pasta with softened butter. Bon appétit!
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