Oven-Ready
Red Pepper Chicken
with pasta
Prep & Cook Time: 35-45 min.
Spice Level: Mild
Cook Within: 4 days
Contains: Milk, Wheat
- Calorie-Conscious
Chef
Laura Alpern
Still want the great flavors and delicious dinners you've come to expect from Home Chef, but a fraction of the time and barely any work? These oven-ready offerings were made with you in mind. Just follow the assembly instructions, pop it in the oven, and voila! It's like you worked over a hot stove for hours (we'll keep your secret.)
In Your Box (serves 4)
- 20 oz. Boneless Skinless Chicken Cutlet
- 16 oz. Cooked Penne Pasta
- 4 fl. oz. Cream Sauce Base
- 4 oz. Fire Roasted Diced Tomatoes
- 4 oz. Sliced Red Bell Pepper
- 2 oz. Red Pepper Pesto
- 2 oz. Creme Fraiche
- 1 oz. Grated Parmesan Cheese
- 2 tsp. Chicken Broth Concentrate
- 2 tsp. Blackening Seasoning
- 1 tsp. Onion Salt
- ¼ tsp. Red Pepper Flakes
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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Calories520
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Carbohydrates46g
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Net Carbs43g
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Fat19g
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Protein39g
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Sodium1740mg
Recipe Steps
You Will Need
- Olive Oil
- Salt
- Pepper
- 1 Mixing Bowl
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
Customize It Instructions
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If using antibiotic free chicken, pat dry. Add chicken to a medium non-stick pan with 2 tsp. olive oil over medium heat. Cook until chicken reaches minimum internal temperature, 5-7 minutes per side.
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1 Start Peppers and Add Pasta
Place bell peppers in one provided tray. Toss with 1 tsp. olive oil and a pinch of salt. Spread into a single layer. Kids want to help? With supervision, have them help prepare the bell peppers.
Bake uncovered in hot oven, 10 minutes.Carefully remove tray from oven. Stir in pasta, cream base, diced tomatoes, chicken base, half the pesto (reserve remaining for crema), onion salt, and a pinch of pepper until combined. Tray will be hot! Use a utensil.Cover tray with foil. -
2 Assemble Chicken and Bake Meal
Pat chicken dry. Season both sides with blackening seasoning and a pinch of salt.
Place chicken in second provided tray and evenly top with 1 tsp. olive oil.Bake both trays (chicken uncovered, pasta covered) in hot oven until pasta is heated through and chicken reaches a minimum internal temperature of 165 degrees, 18-22 minutes. Cutlet thickness can vary; if you receive a thinner cutlet, we recommend checking for doneness sooner.Carefully remove trays from oven. Stir a pinch of salt and pepper into pasta until combined. Tray will be hot! Use a utensil.While meal bakes, continue recipe. -
3 Mix Crema and Finish Meal
In a mixing bowl, combine creme fraiche, remaining pesto, red pepper flakes (to taste), and 2 tsp. water. Kids not a fan of extra heat? Feel free to skip/reduce the red pepper flakes.
To serve, top chicken with crema (to taste). Garnish pasta with cheese. Slice chicken, if desired. Bon appétit!
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