Ranch Chicken and Prosciutto Farfalle
with zucchini and green onion
Prep & Cook Time: 60+ min.
Cook Within: 5 days
Difficulty Level: Easy
Spice Level: Not Spicy
Contains: Milk, Wheat
Chef
Patrick Le Beau
In Your Box (serves 2)
- 2 Green Onion
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2 oz. Sour Cream
- 1 Zucchini
- 2 Garlic Clove
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1 tsp. Buttermilk-Dill Seasoning
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5 oz. Farfalle Pasta
- 12 oz. Diced Boneless Skinless Chicken Breasts
- 3 oz. Prosciutto
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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Calories645
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Carbohydrates59g
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Fat20g
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Protein46g
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Sodium1445mg
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
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1 cooking pasta
8 cups water, 2 t salt, boil 11-12 minutes reserve ½ c pasta water
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2 prep
while pasta cooks quarter and slice zucchini into ¼ inch pieces mince garlic slice green onions and separate
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3 making sauce
large non stick 1 t oil render prosciutto over medium heat 2-3 minutes per side remove from pan, cool and chop add 1 t oil, sear chicken with pinch of pepper 3 minutes, stir, add zucchini and cook for 3-4 more minutes until 165 on chicken add green onion bottoms and garlic, cook for 1-2 minutes add buttermilk dill seasoning, ¼ c pasta water and remove
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4 finish the pasta
off heat stir in sour cream and green onion tops, garnish o top with crispy prosciutto
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