All ingredients are individually packaged, but our central facility
is not certified allergen-free. Furthermore, ingredient contents
may vary. Please check ingredient packaging for
allergens and nutrition facts.
If you have serious allergies, please use your best judgment or
consult a health professional to decide if our meals are safe for
A note about serious food allergies
“Throw it all into a pot and stir.” How we wish every recipe could be so simple! (Well, maybe not; we'd be out of a job.) This recipe is only a tad more complicated; a one-pot wonder that's designed for comfort and warmth and, yes, simple contentment. Herbaceous basil, juicy tomato, and nutty Parmesan blanket the hearty chicken and pasta with delightful flavors. You may have to do slightly more than throwing and stirring, but it's totally worth it.
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.
You Will Need
Before You Cook
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
Cook the Pasta
Once water is boiling, add pasta and cook until al dente, 6-9 minutes.
Reserve 1/2 cup pasta cooking water. Drain pasta in a colander, shaking to remove as much water as possible.Reserve pot; no need to wipe clean.While pasta cooks, prepare ingredients.
Prepare the Ingredients
Core tomatoes and cut into 1/4" dice.Stem and coarsely chop basil.Pat chicken breasts dry and, on a separate cutting board, cut into 1" dice. Season with a pinch of salt and pepper.
Start the Chicken
Return pot used to cook pasta to medium-high heat and add 2 tsp. olive oil.
Add diced chicken and cook on one side until golden brown, 3-5 minutes.Transfer chicken to a plate. Chicken will finish cooking in a later step.Reserve pot; no need to wipe clean.
Make the Sauce
Return pot used to cook chicken to medium-high heat. Add 2 tsp. olive oil, tomato paste, and garlic and stir constantly until aromatic, 30-60 seconds.
Add tomatoes and cook until softened, 1 minute.Add 1/4 cup reserved pasta water and bring to boil. Once boiling, add chicken and stir occasionally until chicken reaches a minimum internal temperature of 165 degrees, 2-3 minutes.Season with 1/2 tsp. salt and a pinch of pepper.
Add the Pasta
Add cooked pasta and half the Parmesan (reserve remaining for garnish) to pot and toss with sauce. If too dry, add remaining pasta cooking water 1 Tbsp. at a time until desired consistency is reached.
Remove from burner and stir in basil and red pepper flakes (to taste).Plate dish as pictured on front of card, garnishing with remaining Parmesan. Bon appétit!
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