Meal Kit

Roasted Chicken with Basil Pesto Cream Sauce

premium side of truffle butter spaghetti with blistered tomatoes

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 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)

  • 13 oz. Boneless Skinless Chicken Breasts
  • Info
    5 oz. Spaghetti
  • 4 oz. Grape Tomatoes
  • Info
    4 oz. Light Cream
  • 2 oz. Baby Spinach
  • Info
    1 oz. Shaved Parmesan
  • Info
    2 Tbsp. Basil Pesto
  • Info
    ⅗ oz. Butter
  • ½ fl. oz. Truffle Oil
  • 1 tsp. Seasoned Salt Blend

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
    860
  • Carbohydrates
    64g
  • Fat
    43g
  • Protein
    53g
  • Sodium
    1730mg

Recipe Steps

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 Ingredients and Cook The Pasta

    Coarsely chop spinach.

    Halve tomatoes.

    Once water is boiling, add pasta and cook until al dente, 8-10 minutes.

    While pasta cooks, prepare the chicken.

  2. 2

    Cook The Chicken

    Pat chicken breasts dry, and season both sides with 1/4 tsp salt and a pinch of pepper.

    " Place a medium non-stick pan over medium-high heat.

    Add 1 tsp. olive oil and chicken to hot pan and cook until browned, 2-3 minutes per side.

    Transfer chicken to prepared baking sheet.

    Roast until chicken reaches a minimum internal temperature of 165 degrees, 10-12 minutes. """

    Reserve pan; no need to wipe clean.

  3. 3

    Cook The Vegetables and Make Sauce

    In the same pan, add 1 tsp olive oil over high heat. Add tomatoes and spinach and cook 2 minutes. Add cooked pasta, butter, and seasoned salt. Toss to combine. Transfer mixture to a bowl. Reserve pan; no need to wipe clean.

    In the same pan, add cream and basil pesto. Bring to a boil. Remove from heat.

  4. 4

    Finish The Dish

    Plate dish as pictured on front of card, drizzling truffle oil over the pasta and sering basil pesto cream with chicken. Bon appétit!

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