Meal Kit
Culinary Collection
Parmesan-Crusted Chicken Breast with Spinach and Artichoke Tortellini
Culinary Collection
Prep & Cook Time: 30-40 min.
Spice Level: Not Spicy
Cook Within: 5 days
Contains: Milk, Eggs, Wheat
In Your Box (serves 2)
- 13 oz. Boneless Skinless Chicken Breasts
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- 1 Lemon
- 2 oz. Baby Spinach
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- 2 oz. Artichoke Hearts
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- 2 Garlic Clove
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) Wq49EXO4
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Calories820
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Carbohydrates58g
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Net Carbs51g
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Fat37g
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Protein63g
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Sodium1590mg
Recipe Steps
You Will Need
- Olive Oil
- Pepper
- Cooking Spray
- 1 Medium Non-Stick Pan
- 1 Baking Sheet
- 1 Medium Pot
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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Prepare the Ingredients
Drain and coarsely chop artichokes.
Halve lemon. Cut one half into wedges and juice the other half.Coarsely crush cheese crisps.Mince garlic.Pat chicken dry. -
Cook the Chicken
Place a medium non-stick pan over medium-high heat and add 2 tsp. olive oil. Add chicken to hot pan and sear until browned, 2-3 minutes per side.
Transfer chicken to prepared baking sheet. Reserve pan; no need to wipe clean.Roast in hot oven until chicken reaches a minimum internal temperature of 165 degrees, 10-12 minutes.While chicken roasts, cook pasta. -
Cook the Pasta
Once water is boiling, add pasta and cook until al dente, 4-5 minutes.
Reserve 1/2 cup pasta cooking water. Drain pasta in a colander and set aside. -
Start the Sauce
Return pan used to cook chicken to medium heat and add 2 tsp. olive oil.
Add garlic to hot pan and cook until fragrant, 30-60 seconds.Stir in artichokes, 1/2 cup water, cream cheese, 2 tsp. lemon juice, and a pinch of pepper. Bring to a simmer.Once simmering, whisk or stir vigorously until creamy, 1-2 minutes. -
Finish Sauce and Finish Dish
Stir pasta into pan. If too thick, add pasta cooking water, 1 Tbsp at a time, until desired consistency is reached.
Add spinach and Parmesan. Stir often until spinach wilts and cheese melts, 30-60 seconds.Remove from burner.Plate dish as pictured on front of card, topping chicken evenly with mayonnaise and crushed cheese crisps, pressing gently to adhere. Squeeze lemon wedges over to taste. Bon appétit!
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