Express
Smoky Chicken Paprikash
with bell peppers and gemelli
Prep & Cook Time: 15-20 min.
Spice Level: Not Spicy
Cook Within: 4 days
Contains: Milk, Wheat
- Calorie-Conscious
- Fiber-Rich
- Protein-Packed
Chef
Hannah Fenton
Stressed about getting dinner on the table in a timely manner? Sick of hearing, “How much longer until dinner is ready?” Well, you’re in luck! Our Express meals have been tested by our culinary team to ensure prep and cook time are nothing to worry about. Enjoy a wide variety of delicious and healthy meals that are quick-cooking to save you time in the kitchen. Time is less with Express.
In Your Box (serves 2)
- 10 oz. Diced Boneless Skinless Chicken Breasts
- 8 oz. Cooked Gemelli Pasta
- 1 Red Bell Pepper
- 4 oz. Crushed Tomatoes
- 2 oz. Creme Fraiche
- 2 Green Onions
- 2 tsp. Chicken Broth Concentrate
- 0.28 oz. Lemon Juice
- 1 tsp. Buttermilk-Dill Seasoning
- ½ tsp. Garlic Salt
- ½ tsp. Smoked Paprika
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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Calories560
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Carbohydrates51g
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Net Carbs45g
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Fat22g
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Protein39g
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Sodium1890mg
Recipe Steps
You Will Need
- Olive Oil
- Salt
- Pepper
- 1 Medium Non-Stick Pan
- 1 Mixing Bowl
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 thighs, pat dry. Stir occasionally until chicken reaches minimum internal temperature, 5-7 minutes. Don't worry about trimming. Excess fat will render while cooking and add flavor.
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If using shrimp, pat dry. Cook until pink and shrimp reach minimum internal temperature, 2-3 minutes per side.
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1 Prepare Ingredients and Make Crema
If you received raw pasta, bring 8 cups water to a boil in a pot. Once boiling, cook until al dente, 8-13 minutes. Remove from burner. Drain pasta in a colander/strainer and set aside. Wait until last step to add pasta and stir to combine.
Remove stem, seeds, and ribs, and cut bell pepper into 1/2" dice.Trim and thinly slice green onions, keeping white and green portions separate.In a mixing bowl, combine half the creme fraiche (reserve remaining for pasta), half the lemon juice (reserve remaining for pasta), 1 tsp. water, and 1/4 the buttermilk-dill seasoning (remaining is yours to use as you please!). Set aside. -
2 Cook the Bell Peppers
Place a medium non-stick pan over medium-high heat and add 2 tsp. olive oil.
Add bell peppers and garlic salt to hot pan. Stir occasionally until combined and peppers are slightly tender, 3-4 minutes.Add white portions of green onions and stir occasionally until fragrant, 30-60 seconds. -
3 Cook Chicken and Make Sauce
Pat chicken dry. Season all over with 1/4 tsp. salt and a pinch of pepper.
Add 2 tsp. olive oil and chicken to hot pan with bell peppers. Stir occasionally until golden-brown and chicken reaches a minimum internal temperature of 165 degrees, 5-7 minutes.Add paprika, chicken base, 1/2 cup water, tomatoes, and a pinch of salt. Stir to combine and bring to a simmer. -
4 Add Pasta and Finish Dish
Once simmering, add pasta to hot pan. Stir occasionally until pasta is heated through, 2-3 minutes.
Remove from burner and stir in remaining creme fraiche and remaining lemon juice until combined.Plate dish as pictured on front of card, topping pasta with crema. Garnish with green portions of green onions. Bon appétit!
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