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One-Pan Italian Chicken Florentine
with creamy lemon pasta and spinach
Prep & Cook Time: 20-30 min.
Spice Level: Not Spicy
Cook Within: 4 days
Contains: Milk, Wheat
- Protein-Packed
Chef
Giada De Laurentiis
Giada De Laurentiis has crafted elevated, everyday meals that make your weeknight dinners so much better. Based on some of her favorite Italian flavors, Giada’s recipes offer a casual, quality dinner that feels familiar, yet completely unique.
In Your Box (serves 2)
- 12 oz. Chicken Breasts
- 10 oz. Par Cooked Noodles
- 4 fl. oz. Cream Sauce Base
- 5 oz. Baby Spinach
- 1 Lemon
- 1 Shallot
- 1 oz. Beurre Blanc Butter
- ¼ oz. Parsley
- ½ 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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Calories810
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Carbohydrates93g
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Net Carbs87g
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Fat25g
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Protein52g
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Sodium2310mg
Recipe Steps
You Will Need
- Olive Oil
- Salt
- 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, follow same instructions.
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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 Cook the Chicken
Pat chicken dry and season both sides with half the garlic salt (reserve remaining for sauce).
Place a large non-stick pan over medium-high heat and add 2 tsp. olive oil.Add chicken to hot pan and cook until browned and chicken reaches a minimum internal temperature of 165 degrees, 5-7 minutes per side.Transfer chicken to a plate. Reduce heat to medium.While chicken cooks, continue recipe. -
2 Prepare the Ingredients
Stem and tear parsley.
Halve lemon. Cut one half into wedges and juice the other half.Peel and halve shallot. Slice thinly. -
3 Start the Pasta
Add 2 tsp. olive oil, shallots, and 1/4 tsp. salt to hot pan. Stir occasionally until tender, 2-3 minutes.
Working in batches, if necessary, add spinach and remaining garlic salt and stir until wilted and combined, 1-2 minutes.Add cream base, 1/2 cup water, and pasta. Bring to a simmer.Once simmering, stir occasionally until pasta is coated and heated through, 2-3 minutes. -
4 Finish Pasta and Finish Dish
Stir butter, half the parsley (reserve remaining for garnish), 1/4 tsp. salt, a pinch of pepper, and 1 Tbsp. lemon juice into hot pan with sauce and vegetables until melted and combined.
If sauce is too thick, add additional water, 1 Tbsp. at a time, until desired consistency is reached.Remove from burner. Add chicken and any accumulated juices back to pan and flip to coat in sauce.Plate dish as pictured on front of card, topping pasta with chicken and any remaining sauce from pan. Garnish dish with remaining parsley and squeeze lemon wedges over to taste. Bon appétit!
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