premium side of truffle butter spaghetti with blistered tomatoes
Prep & Cook Time:60+ min.
Cook Within:5 days
Spice Level:Not Spicy
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
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.
Before You Cook
Prepare The Ingredients and Cook The Pasta
Coarsely chop spinach.
Once water is boiling, add pasta and cook until al dente, 8-10 minutes.
While pasta cooks, prepare the chicken.
Cook The Chicken
Pat chicken breasts dry, and season both sides with ¼ 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.
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.
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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