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

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 you!
A note about serious food allergies

In Your Box (serves 2)

  • 2 Green Onion
  • Info
    2 oz. Sour Cream
  • 1 Zucchini
  • 2 Garlic Clove
  • Info
    1 tsp. Buttermilk Dill Seasoning
  • Info
    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.

  • Nutrition (per serving)

  • Calories
    647
  • Carbohydrates
    59g
  • Fat
    20g
  • Protein
    46g
  • Sodium
    1439mg

Recipe Steps

  • 1

    cooking pasta

    8 cups water, 2 t salt, boil 11-12 minutes reserve ½ c pasta water

  • 2

    prep

    while pasta cooks quarter and slice zucchini into ¼ inch pieces mince garlic slice green onions and separate

  • 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

  • 4

    finish the pasta

    off heat stir in sour cream and green onion tops, garnish o top with crispy prosciutto

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