Meal Kit

Prosciutto Wrapped Chicken

With Cavatappi Pasta and Sweet Pea Primavera

Prep & Cook Time: 25-35 min.

Cook Within: 1 days

Difficulty Level: Easy

Spice Level: Mild

Contains: Tree Nuts (Pine Nuts), Milk, Wheat

All ingredients are individually packaged, but our central facility is not certified allergen-free. Furthermore, ingredient contents may vary. Please check 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 you!
A note about serious food allergies

Like most aspects of Italian gastronomy, there is more than meets the eye when dealing with Italian hams, known as Prosciutto. While there are two types of Prosciutto (cooked and raw), most non-Italians think of the uncooked, air cured variety known as Prosciutto crudo. This type of ham has been made in Italy since Roman times, the name coming from the Latin word meaning, 'dried of liquid'. Prosciutto and chicken go great together, especially when sautéed over high heat to make the prosciutto nice and crispy on the outside, while keeping the chicken moist and juicy on the inside. We placed the prosciutto wrapped chicken on a bed of pasta primavera, which is a creamy pasta dish with fresh crispy vegetables.

In Your Box (serves 2)

  • Info
    0 oz. Cavatappi Pasta
  • Info
    0 oz. Grated Parmesan Cheese
  • 0 Boneless Skinless Chicken Breasts
  • Info
    0 fl. oz. Heavy Whipping Cream
  • 0 Prosciutto Slices
  • 0 Wooden Skewer
  • Info
    0 fl. oz. Heavy Whipping Cream
  • 0 oz. Roasted Red Peppers
  • 0 oz. Frozen Peas
  • Info
    0 Tbsp. Basil Pesto

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.

  • Nutrition (per serving)

  • Calories
  • Carbohydrates
  • Fat
  • Protein
  • Sodium

Recipe Steps

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
  1. 1

    Cook the Chicken

    Place the chicken breast on a plate and coat with the basil pesto. Wrap two slices of prosciutto around the chicken breasts and skewer the ends of the prosciutto to the chicken so it doesn’t unravel during the cooking process. Heat a large sauté pan over medium to high heat. Sear on each side for 4-5 minutes until the prosciutto is crispy and the chicken is white throughout.

  2. 2

    Make the Sauce

    In a cold sauté pan, bring cream to a low simmer, then whisk in the parmesan cheese slowly (reserve a small amount for garnish). When the cream starts to thicken, add the sweet peas and roasted red peppers. Mix then add salt and pepper to taste. Add the pasta to the pan and mix together.

  3. 3

    Plate the Dish

    Place the pasta primavera mixture in the center of the plate. Top the pasta with the prosciutto wrapped chicken breast. Garnish with parmesan cheese.

  4. 4

    Prep the Vegetables

    Chop the roasted red pepper. Reserve.

  5. 5

    Cook the Pasta

    Bring 3 quarts of water to a rolling boil and add a pinch of salt. Add pasta to boiling water. Stir gently. Return to a boil. Boil uncovered, stirring occasionally for 8-9 minutes for an ‘al dente’ pasta, which is firm but not hard. Remove from heat. Strain the pasta and rinse with cold water. Strain the pasta well so no water remains. The dryer the pasta, the better the cream sauce will stick.

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