6-Serving Meal
One-Pot Chicken Scampi Spaghetti
serves 6
Prep & Cook Time: 25-35 min.
Spice Level: Not Spicy
Cook Within: 5 days
Contains: Milk, Wheat
- Protein-Packed
Chef
Laura Alpern
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 6)
- 30 oz. Diced Boneless Skinless Chicken Breasts
- 12 fl. oz. Cream Sauce Base
- 15 oz. Spaghetti
- 5 oz. Baby Spinach
- 1 Lemon
- 4 oz. Grated Parmesan Cheese
- 2 oz. Butter
- 6 tsp. Chicken Broth Concentrate
- 4 Garlic Cloves
- 2 tsp. Garlic Salt
- 1½ tsp. Garlic and Parsley Seasoning
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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Calories650
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Carbohydrates60g
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Net Carbs54g
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Fat26g
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Protein46g
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Sodium1770mg
Recipe Steps
You Will Need
- Olive Oil
- Salt
- Pepper
- 1 Large Pot
- 1 Zester
- 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
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1 Cook the Pasta
Once water is boiling, add pasta and cook until al dente, 8-10 minutes.
Remove from burner. Reserve 1/2 cup pasta cooking water. Drain pasta in a colander/strainer. Set aside. Wipe pot clean and reserve.While pasta cooks, continue recipe. -
2 Prepare the Ingredients
Zest and halve lemon. Cut one half into wedges and juice the other half.
Coarsely chop spinach.Mince garlic.Pat chicken dry. Season all over with half the garlic salt (reserve remaining for pasta), 1/4 tsp. pepper, and garlic and parsley seasoning. -
3 Cook the Chicken
Return pot used to cook pasta to medium-high heat and add 1 Tbsp. olive oil.
Add chicken to hot pot. Stir occasionally until chicken reaches a minimum internal temperature of 165 degrees, 5-7 minutes. -
4 Add the Sauce
Add garlic and butter to hot pot. Stir occasionally until butter is melted and garlic is fragrant, 1-2 minutes.
Add cream base and chicken base. Stir to combine and bring to a simmer. -
5 Add Pasta and Finish Dish
Once simmering, add pasta, half the cheese (reserve remaining for garnish), remaining garlic salt, 1/4 tsp. pepper, and 1/4 cup reserved pasta cooking water to hot pot. Stir often until combined and pasta is heated through, 2-3 minutes.
If too thick, add additional reserved pasta cooking water, 1 Tbsp. at a time, until desired consistency is reached.Add spinach and stir occasionally until wilted, 1-2 minutes.Remove from burner. Stir in 1 Tbsp. lemon juice (to taste) and 1/2 tsp. lemon zest (to taste) until combined.Plate dish as pictured on front of card, topping pasta with remaining cheese. Squeeze lemon wedges over to taste. Bon appétit!
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