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
A note about serious food allergies
No muss, no fuss, no drama… that's how you like your dinners. We know, we understand; sometimes the love of the art of cooking just has to be replaced with “I want something delicious, fast and easy.” Tangy roasted red pepper combines with another distinct tang, tomato, and, with the cream cheese and Parmesan, becomes a restaurant-level sauce you make in less time than it takes to say “I want something delicious, fast and easy.” (Okay, maybe not that fast.)
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.
You Will Need
Medium Non-Stick Pan
Before You Cook
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
If using flank steak, follow same instructions as steak strips.
If using diced chicken, follow same instructions as steak strips in Step 2, patting dry and seasoning with ¼ tsp. salt and a pinch of pepper. Follow same instructions as steak strips in Step 3, cooking until chicken reaches minimum internal temperature, 5-7 minutes.
If using 20 oz. steak strips, follow same instructions as 10 oz. steak strips in Steps 2, patting dry, seasoning with ½ tsp. salt and ¼ tsp. pepper. Follow same instructions as 10 oz. steak strips in Step 3, cooking in batches if necessary.
Cook the Pasta
Once water is boiling, add pasta and cook until al dente, 8-10 minutes.
Reserve 1 cup pasta cooking water. Drain pasta in a colander and set aside.
While pasta cooks, prepare ingredients.
Prepare the Ingredients
Peel and halve shallot. Slice thinly.
Separate steak strips into a single layer and pat dry. Season all over with ¼ tsp. salt and a pinch of pepper.
Cook the Shallot and Steak Strips
Place a medium non-stick pan over medium-high heat and add 2 tsp. olive oil. Add shallot to hot pan and stir occasionally until softened, 1-2 minutes.
Add steak strips and stir occasionally until no pink remains on steak, 4-6 minutes.
Cook the Sauce
Add tomato paste, ½ cup pasta cooking water, red pepper pesto, cream cheese, and ½ tsp. salt to pan and thoroughly combine. Bring to a simmer.
Once simmering, stir occasionally until thickened, 3-5 minutes.
Stir in pasta and spinach and cook until spinach is just wilted, 1-2 minutes.
Remove from burner. Stir in Parmesan (reserve a pinch for garnish) until combined.
If too thick, add remaining pasta cooking water, 1 Tbsp. at a time, until desired consistency is reached.
Finish the Dish
Plate dish as pictured on front of card, garnishing with reserved Parmesan. Bon appétit!
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