Family Meal Kit
One-Pot Chicken Carbonara Lasagna
with peas and bacon
Prep & Cook Time: 25-35 min.
Spice Level: Not Spicy
Cook Within: 5 days
Contains: Milk, Wheat
- Calorie-Conscious
- Protein-Packed
Chef
David Welch
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. Diced Boneless Skinless Chicken Breasts
- 8 fl. oz. Cream Sauce Base
- 10 oz. Lasagna Noodles
- 3 oz. Frozen Peas
- 2 oz. Baby Spinach
- 1 oz. Grated Parmesan Cheese
- ½ oz. Bacon Bits
- ½ tsp. Lemon N Herb Seasoning
- 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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Carbohydrates64g
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Net Carbs59g
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Fat19g
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Protein44g
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Sodium1330mg
Recipe Steps
You Will Need
- Olive Oil
- Salt
- Pepper
- 1 Large Pot
- 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, pat dry. Add chicken to a medium non-stick pan with 2 tsp. olive oil over medium heat. Cook until chicken reaches minimum internal temperature, 5-7 minutes per side.
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If using steak strips, pat dry, coarsely chop, then separate pieces. Stir occasionally until steak reaches minimum internal temperature, 4-6 minutes. Rest, 3 minutes.
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1 Cook the Pasta
Break pasta into smaller pieces using hands. It's OK if pieces are not even.
Once water is boiling, add pasta and cook until al dente, 8-10 minutes.Remove from burner. Reserve 3/4 cup pasta cooking water. Drain pasta in a colander/strainer and set aside. Reserve pot; no need to wipe clean.While pasta cooks, continue recipe. -
2 Prepare the Ingredients
Coarsely chop spinach.
Pat chicken dry. Season all over with garlic salt, 1/4 tsp. salt, and a pinch of pepper. -
3 Cook the Vegetables
Return pot used to cook pasta to medium-high heat and add 2 tsp. olive oil.
Add spinach in batches (don't overflow pot), peas, bacon, and a pinch of pepper to hot pot. Stir occasionally until spinach is wilted, 2-3 minutes. -
4 Add the Chicken
Add 2 tsp. olive oil and chicken to hot pot. Stir occasionally until golden-brown and chicken reaches a minimum internal temperature of 165 degrees, 5-7 minutes.
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5 Add Sauce and Pasta and Finish Dish
Add cream base, cheese, lemon n herb seasoning, 1/4 tsp. salt, 1/4 cup reserved pasta cooking water, and a pinch of pepper to hot pot. Stir to combine and bring to a simmer.
Once simmering, stir occasionally until sauce is slightly thickened, 2-3 minutes.If too thick, add additional reserved pasta cooking water, 1 Tbsp. at a time, until desired consistency is reached.Add pasta and stir occasionally until coated, 1-2 minutes.Remove from burner. Bon appétit!
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