Meal Kit
Culinary Collection
Rosemary Chicken and Gnocchi Alfredo
with broccoli and toasted panko
Prep & Cook Time: 25-35 min.
Spice Level: Not Spicy
Cook Within: 5 days
Contains: Milk, Wheat
Chef
Laura Alpern
If you’re in the mood for fine dining, but don’t feel like leaving the house, our Culinary Collection meals are perfect for you. Our chefs have created upscale meals to make dinner time extra special, even if you’re eating in pjs. Enjoy a collection of premium steaks, seafood, burgers, and so much more.
In Your Box (serves 2)
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12 oz. Par-Cooked Gnocchi
- 12 oz. Boneless Skinless Chicken Breasts
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4 fl. oz. Cream Sauce Base
- 4 oz. Broccoli Florets
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⅘ oz. Lemon Garlic Butter
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½ oz. Shredded Parmesan Cheese
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2 Tbsp. Panko Breadcrumbs
- 2 Garlic Cloves
- 1 Rosemary Sprig
- ½ tsp. Poultry Seasoning
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) o30DM530
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Calories760
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Carbohydrates70g
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Net Carbs66g
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Fat32g
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Protein47g
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Sodium1500mg
Recipe Steps
You Will Need
- Olive Oil
- Pepper
- 1 Medium Non-Stick Pan
- 1 Large Non-Stick Pan
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 diced chicken breasts, pat dry. Cook in a medium non-stick pan with 2 tsp. olive oil over medium heat, stirring occasionally until chicken reaches minimum internal temperature, 5-7 minutes.
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If using scallops, pat dry. Cook in a large non-stick pan over medium-high heat with 2 tsp. olive oil until scallops reach minimum internal temperature, 1-2 minutes per side. Scallops will vary in amount as they are portioned by weight. Don't worry, the sweet flavor and tender texture will be the same.
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1 Prepare Ingredients and Toast Panko
Cut broccoli into bite-sized pieces.
Stem and mince rosemary.Mince garlic.Pat chicken dry and season both sides with poultry seasoning.Place a medium non-stick pan over medium heat and add 1 tsp. olive oil. Add panko to hot pan and stir often until lightly golden-brown, 2-3 minutes.Remove from burner. Transfer to a plate and set aside. Reserve pan; no need to wipe clean. -
2 Cook the Chicken
Return pan used to toast panko to medium heat and add 1 tsp. olive oil.
Add chicken to hot pan and cook until browned and chicken reaches a minimum internal temperature of 165 degrees, 5-7 minutes per side.Remove from burner. Transfer chicken to a plate and tent with foil. -
3 Cook the Broccoli and Gnocchi
Place a large non-stick pan over medium heat and add 1 tsp. olive oil. Add broccoli and 2 Tbsp. water to hot pan. Cover and cook until water is almost completely evaporated, 2-3 minutes.
Add 2 tsp. olive oil and gnocchi. Stir often until tender and golden-brown, 5-7 minutes. -
4 Add the Sauce
Add garlic and 3/4 tsp. minced rosemary to hot pan. Stir occasionally until fragrant, 30-60 seconds .
Add cream base, butter, half the cheese (reserve remaining for garnish), 1/4 tsp. pepper, and 2 Tbsp. water. Stir occasionally until sauce is slightly thickened, 1-2 minutes.If sauce is too thick, add additional water, 1 Tbsp. at a time, until desired consistency is reached.Remove from burner. -
5 Finish the Dish
Plate dish as pictured on front of card, slicing chicken, if desired, and topping gnocchi with chicken, remaining cheese, and toasted panko. Bon appétit!
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