Express
One-Pan Tuscan Chicken and Artichoke Pasta
with Parmesan
Prep & Cook Time: 15-20 min.
Spice Level: Medium
Cook Within: 4 days
Contains: Milk, Wheat
- Calorie-Conscious
- Protein-Packed
- Mediterranean
Chef
Jimmy Shay
Stressed about getting dinner on the table in a timely manner? Sick of hearing, “How much longer until dinner is ready?” Well, you’re in luck! Our Express meals have been tested by our culinary team to ensure prep and cook time are nothing to worry about. Enjoy a wide variety of delicious and healthy meals that are quick-cooking to save you time in the kitchen. Time is less with Express.
In Your Box (serves 2)
- 10 oz. Diced Chicken Thighs
- 8 oz. Cooked Penne Pasta
- 1 Roma Tomato
- 2 oz. Artichoke Hearts
- 1 oz. Creme Fraiche
- ⅘ oz. Tuscan Herb Butter
- ½ oz. Shredded Parmesan Cheese
- 2 Green Onions
- ½ oz. Flour
- 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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Calories540
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Carbohydrates49g
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Net Carbs45g
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Fat21g
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Protein39g
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Sodium1450mg
Recipe Steps
You Will Need
- Olive Oil
- Salt
- Pepper
- 1 Medium 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 antibiotic free chicken, pat dry. Cook until chicken reaches minimum internal temperature, 5-7 minutes per side.
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If using diced chicken breasts, pat dry. Stir occasionally until chicken reaches minimum internal temperature, 5-7 minutes.
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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 Ingredients
Core tomato and cut into 1/2" dice.
Drain artichokes, rinse, pat dry, and separate.Trim and thinly slice green onions on an angle, keeping white and green portions separate. Pat chicken dry. Season all over with 1/4 tsp. salt and a pinch of pepper. Don't worry about trimming. Excess fat will render while cooking and add flavor. -
2 Cook the Chicken
Place a medium non-stick pan over medium heat and add 1 tsp. olive oil.
Add chicken to hot pan. Stir occasionally until chicken is slightly browned and reaches a minimum internal temperature of 165 degrees, 5-7 minutes. -
3 Add the Vegetables
Add white portions of green onions, tomatoes, and artichokes to hot pan. Stir occasionally until vegetables are slightly browned, 2-3 minutes.
Add flour and stir often until no dry flour remains. -
4 Add Pasta and Finish Dish
Add 1/2 cup water to hot pan. Stir to combine and bring to a simmer.
Once simmering, add pasta, garlic salt, butter (to taste), and creme fraiche. Stir occasionally until sauce is slightly thickened and pasta is heated through, 2-3 minutes.If too thick, add additional water, 1 tsp. at a time, until desired consistency is reached.Remove from burner.Plate dish as pictured on front of card, topping pasta with green portions of green onions and cheese. Bon appétit!
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