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
Say you want some of the best flavors of Caprese, but not the salad part… we got you. We've ditched the greens for penne pasta, and brought in some prosciutto for good measure. Salad is for lunch; this is for dinner.
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
Large Non-Stick Pan
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
Remove prosciutto from refrigerator. Coarsely chop prosciutto, separating pieces.
Cook the Prosciutto
Place a large non-stick pan over medium heat. Add 2 tsp. olive oil, prosciutto, and onion to hot pan. Stir often, separating prosciutto pieces, until crisped, 4-6 minutes.
Cook the Pasta
Add tomatoes to hot pan. Stir occasionally until softened, 2-3 minutes.
Stir in pasta, Alfredo sauce, and 1 Tbsp. water until warmed through, 1-2 minutes.
If too dry, add additional water, 1 Tbsp. at a time, until desired consistency is reached.
Finish the Dish
Plate dish as pictured on front of card, garnishing with cheese and basil pesto. Bon appétit!
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