Meal Kit
Culinary Collection
Rosemary Chicken and Rich Gnocchi
with toasted panko
Prep & Cook Time: 30-40 min.
Spice Level: Not Spicy
Cook Within: 5 days
Contains: Milk, Wheat
- Protein-Packed
Chef
Laura Alpern
In Your Box (serves 2)
- 12 oz. Par-Cooked Gnocchi
- 12 oz. Boneless Skinless Chicken Breasts
- 4 fl. oz. Cream Sauce Base
- 4 oz. Broccoli Florets
- ⅘ oz. Lemon Garlic Butter
- ½ oz. Shredded Parmesan Cheese
- ⅓ oz. 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)
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Calories770
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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
- Pepper
- Olive Oil
- 1 Medium Non-Stick Pan
- 1 Large Non-Stick Pan
- 2 Plates
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 antibiotic free chicken, follow same instructions.
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If using filets mignon, pat dry. Cook until steak reaches desired doneness, or 4-6 minutes per side for medium/medium-well. Rest, 3 minutes. Steak thickness can vary; if you receive a thinner steak, we recommend checking for doneness sooner.
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If using salmon, pat dry. Add salmon, skin-side up first, and cook until salmon reaches minimum internal temperature, 4-6 minutes per side.
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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.Transfer to a plate and set aside. Keep pan over medium heat; no need to wipe clean. -
2 Cook the Chicken
Add 1 tsp. olive oil and chicken to hot pan. Cook until browned and chicken reaches a minimum internal temperature of 165 degrees, 5-7 minutes per side.
Remove from burner. Transfer chicken to another plate and tent with foil.While chicken cooks, continue recipe. -
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. 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 panko. Bon appétit!
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