Red Pepper Crusted Chicken

with pimiento mac and cheese

Prep & Cook Time: 30-40 min.

Difficulty Level: Easy

Spice Level: Not Spicy

Cook Within: 5 days

Contains: 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

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 2)

  • 12 oz. Boneless Skinless Chicken Breasts
  • Info
    8 oz. Cooked Cavatappi Pasta
  • Info
    2 oz. Shredded Cheddar Cheese
  • 2 oz. Baby Spinach
  • Info
    2 oz. Light Cream Cheese
  • Info
    1 oz. Crispy Red Peppers
  • Info
    1½ Tbsp. Roasted Red Pepper Pesto
  • ½ tsp. Garlic Salt

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
  • Net Carbs
  • Fat
  • Protein
  • Sodium

Recipe Steps

You Will Need

  • 1 Microwave-Safe 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
  1. 1

    Prepare the Chicken

    Turn oven on to 425 degrees. Let preheat, at least 10 minutes. Thoroughly rinse any fresh produce and pat dry.

    Finely crush crispy red peppers. Spread crispy red peppers evenly on a plate.

    Pat chicken dry and season with half the garlic salt (reserve remaining for cheese sauce).

    Place chicken on crispy red peppers, pressing gently to adhere to one side.

    Transfer chicken, topping side up, to provided tray. Top chicken with any remaining crispy red peppers.

  2. 2

    Bake Chicken and Add Pasta

    Bake uncovered in hot oven until topping is lightly browned, 10-12 minutes.

    Carefully remove tray from oven.

    Push chicken to one side of tray. Tray will be hot! Use a utensil.

    Add spinach and pasta to now-empty side. Cover pasta side of tray with foil.

  3. 3

    Bake Meal and Make Sauce

    Bake again half-covered (pasta covered, chicken uncovered) in hot oven until pasta is heated through, spinach is wilted, and chicken reaches a minimum internal temperature of 165 degrees, 10-15 minutes.

    While meal bakes, in a microwave-safe bowl, combine shredded cheese, cream cheese, remaining garlic salt, and 1/4 cup water. Cover with a paper towel.

    Microwave, stirring occasionally, until sauce is melted and smooth, 1-2 minutes.

    Carefully remove from microwave and stir in pesto.

    Carefully remove tray from oven. Transfer chicken to a plate. Stir cheese sauce into pasta and spinach until combined.

    To serve, slice chicken, if desired, and place over pasta. Bon appétit!

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