Family Meal Kit
Premium
One-Pan Ricotta Pesto Chicken
over tomato rigatoni
Prep & Cook Time: 40-50 min.
Spice Level: Not Spicy
Cook Within: 5 days
Contains: Milk, Wheat
- Calorie-Conscious
- Fiber-Rich
- Protein-Packed
Chef
Hannah Fenton
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 Breasts
- 10 oz. Rigatoni Pasta
- 8 fl. oz. Tomato Sauce
- 8 oz. Marinara Sauce
- 2 oz. Shredded Mozzarella
- 2 oz. Part-Skim Ricotta Cheese
- 2 oz. Basil Pesto
- 1 oz. Grated Parmesan Cheese
- 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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Calories600
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Carbohydrates62g
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Net Carbs57g
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Fat18g
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Protein47g
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Sodium1760mg
Recipe Steps
You Will Need
- Pepper
- Olive Oil
- Salt
- 1 Mixing Bowl
- 1 Large Non-Stick Pan
- 1 Plate
- 1 Colander/Strainer
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 Pasta
Once water is boiling, add pasta and cook until al dente, 11-13 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, continue recipe. -
2 Make Ricotta Pesto and Prepare Chicken
In a mixing bowl, combine ricotta, pesto, and a pinch of salt. Set aside.
Pat chicken dry and season both sides with 1/2 tsp. salt and 1/4 tsp. pepper. -
3 Cook the Chicken
Return pan used to cook pasta to medium heat and add 1 Tbsp. olive oil.
Add chicken to hot pan. Cook until browned and chicken reaches a minimum internal temperature of 165 degrees, 5-7 minutes per side. -
4 Top the Chicken
Evenly top chicken in hot pan with ricotta pesto. Cover and cook until ricotta is melted, 1-2 minutes.
Transfer chicken to a plate. Keep pan over medium heat; no need to wipe clean. -
5 Finish Pasta and Finish Dish
Add marinara, tomato sauce, and garlic salt to hot pan. Stir to combine and bring to a simmer.
Once simmering, add pasta and stir often until heated through, 2-3 minutes.If too thick, add reserved pasta cooking water, 1 Tbsp. at a time, until desired consistency is reached.Evenly top pasta with shredded cheese. Cover and cook until cheese is melted, 1-2 minutes.Remove from burner.Plate dish as pictured on front of card, topping pasta with chicken and garnishing with grated cheese. Slice chicken, if desired. Bon appétit!
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