Family Meal Kit
One-Pan Chicken Cutlet in Tuscan Cream Sauce
with penne and peas
Prep & Cook Time: 25-35 min.
Spice Level: Medium
Cook Within: 5 days
Contains: Milk, Wheat
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Under %{max_calories} calories
Chef
Laura Alpern
Who's excited for piles of dishes that stretch from floor to ceiling? Anybody...anybody....Bueller...? Hey, no problem! These one pot (or pan), four-serving meals are made with you in mind. We designed them for family taste buds (even picky eaters), so it's all the fresh ingredients and delicious flavors you expect from Home Chef, but simplified to require just one pot or pan. No more hours amongst the suds; one pot, one pan, one happy family!
In Your Box (serves 4)
- 20 oz. Boneless Skinless Chicken Cutlet
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16 oz. Cooked Penne Pasta
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4 fl. oz. Cream Sauce Base
- 1 Zucchini
- 3 oz. Peas
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2 oz. Sun Dried Tomato Pesto
- 1 Shallot
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1 oz. Shredded Parmesan Cheese
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⅘ oz. Tuscan Herb Butter
- 1 tsp. Poultry 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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Carbohydrates48g
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Net Carbs44g
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Fat22g
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Protein40g
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Sodium1130mg
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 24 oz. antibiotic free chicken breasts, pat dry. Cook until chicken reaches minimum internal temperature, 5-7 minutes per side.
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If using sirloin steaks, pat dry. Cook until steak reaches desired doneness, or 4-6 minutes per side for medium/medium-well. Rest, 3 minutes. Steak thickness can vary; if you receive a thinner steak, we recommend checking for doneness sooner.
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1 Prepare the Ingredients
Trim zucchini ends, halve lengthwise, and cut into 1/4" slices.
Peel and halve shallot. Slice thinly. -
2 Cook the Chicken
Pat chicken dry and season both sides with poultry seasoning and a pinch of salt.
Place a large non-stick pan over medium-high heat and add 2 tsp. olive oil. Add chicken to hot pan. Cook until chicken reaches a minimum internal temperature of 165 degrees, 3-5 minutes per side.Cutlet thickness can vary; if you receive a thinner cutlet, we recommend checking for doneness sooner. Remove from burner. Transfer to a plate and tent with foil. Wipe pan clean and reserve. -
3 Make the Sauce
Return pan used to cook chicken to medium-high heat and add 2 tsp. olive oil. Add zucchini, shallots, 1/4 tsp. salt, and a pinch of pepper to hot pan. Stir occasionally until lightly browned and tender, 4-5 minutes.
Add peas, cream base, pesto, butter (to taste), 2 Tbsp. water, half the cheese (reserve remaining for garnish), 1/4 tsp. salt, and 1/4 tsp. pepper. Stir to combine. -
4 Add the Pasta
Add pasta to hot pan and stir often until heated through and sauce has slightly thickened, 1-2 minutes.
Remove from burner. -
5 Finish the Dish
Plate dish as pictured on front of card, slicing chicken, if desired, and garnishing with remaining cheese. Bon appétit!
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