One-Pot Chicken Velouté Pasta with Peas and Parmesan
serves 4 at $6.99 per serving
Prep & Cook Time:50-60 min.
Cook Within:5 days
Spice Level:Not Spicy
All ingredients are individually packaged, but our central facility
is not certified allergen-free. Furthermore, ingredient contents
may vary. Please check recipe cards and 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
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!
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
Prepare the Ingredients
Halve and peel onion. Slice halves into thin strips.
Stem and mince parsley.
Pat diced chicken breasts dry, and season all over with pot roast seasoning, ¼ tsp. salt, and a pinch of pepper.
Cook the Chicken
Place a large pot over medium-high heat and add 2 tsp. olive oil.
Add chicken to hot pot and stir occasionally until chicken browns and reaches a minimum internal temperature of 165 degrees, 5-7 minutes.
Transfer chicken to a plate. Reserve pot; no need to wipe clean.
Cook the Onion
Return pot used to cook chicken to medium heat and add 1 Tbsp. olive oil. Add onion to hot pot and stir occasionally until browned, 10-13 minutes.
If pot becomes too dry, add water, 1 Tbsp. at a time, as needed.
Stir in cream base, garlic salt, demi-glace, 2½ cups water, ¼ tsp. salt, and a pinch of pepper. Bring to a simmer.
Add the Pasta
Once simmering, add pasta to hot pot. Cover, and stir occasionally until pasta is tender, 12-14 minutes.
Stir in peas and cook until warmed through, 1-2 minutes.
Remove from burner. Stir in chicken and half the Parmesan (reserve remaining for garnish).
Finish the Dish
Plate dish as pictured on front of card, garnishing with parsley and remaining Parmesan. Bon appétit!
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