Meal Kit
Parmesan-Crusted Chicken Cutlet Pasta
with pesto and tomatoes
Prep & Cook Time: 30-40 min.
Spice Level: Not Spicy
Cook Within: 5 days
Contains: Milk, Eggs, Wheat
Chef
Laura Alpern
Whether you’re a first time customer, you’ve been a part of the Home Chef family since day one, or you’re somewhere in the middle, our Classic Meal Kits will never steer you wrong. These meal kits have been with us from the start and keep getting better. With numerous options each week, you’ll find delicious and creative meals for any skill level and dietary preference. You can’t go wrong with the classics.
In Your Box (serves 2)
- 10 oz. Boneless Skinless Chicken Breast Cutlet
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5 oz. Rigatoni
- 4 oz. Grape Tomatoes
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2 oz. Cream Cheese
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1 oz. Shredded Parmesan Cheese
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1 oz. Basil Pesto
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¼ cup Panko Breadcrumbs
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0.42 oz. Mayonnaise
- 2 Garlic Cloves
- 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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Calories760
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Carbohydrates67g
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Net Carbs63g
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Fat34g
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Protein47g
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Sodium1330mg
Recipe Steps
You Will Need
- Olive Oil
- Salt
- Pepper
- 1 Medium Pot
- 1 Large Non-Stick Pan
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 Pasta and Prepare Ingredients
Once water is boiling, add pasta and cook until al dente, 11-13 minutes.
Remove from burner. Reserve 1/2 cup pasta cooking water. Drain in a colander and set aside.While pasta boils, halve tomatoes.Mince garlic. -
2 Prepare the Chicken
Combine panko and half the Parmesan (reserve remaining for garnish) on a plate. Spread into an even layer.
Pat chicken dry and season both sides with a pinch of garlic salt (reserve remaining for sauce) and a pinch of pepper. Spread mayonnaise evenly on one side of chicken. Place chicken, mayonnaise-side down, on panko mixture, pressing firmly to adhere to one side. -
3 Cook the Chicken
Place a large non-stick pan over medium heat and add 1 Tbsp. olive oil. Add chicken, panko-side down, to hot pan and cook until browned and chicken reaches a minimum internal temperature of 165 degrees, 3-5 minutes per side.
Remove from burner. Transfer to a plate and tent with foil. Wipe pan clean and reserve. -
4 Make the Sauce
Return pan used to cook chicken to medium heat and add 1 tsp. olive oil. Add garlic and tomatoes to hot pan. Stir occasionally until tomatoes have slightly softened, 1-2 minutes.
Add pesto, cream cheese, 1/4 cup pasta cooking water, remaining garlic salt, and a pinch of pepper. Bring to a simmer.Once simmering, whisk or stir constantly until cream cheese is melted and incorporated, 1-2 minutes. -
5 Add Pasta and Finish Dish
Add pasta and stir until combined and sauce has slightly thickened, 1-2 minutes.
If too thick, add additional pasta cooking water, 1 tsp. at a time, until desired consistency is reached.Remove from burner.Plate dish as pictured on front of card, slicing chicken, if desired, and placing chicken over pasta. Garnish with remaining Parmesan. Bon appétit!
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