Meal Kit
Southwest-Style Chicken Fricassee
with farfalle, corn, and poblano
Prep & Cook Time: 40-50 min.
Spice Level: Medium
Cook Within: 5 days
Contains: Milk, Wheat
Chef
Rachel Post
“Fricassee” is a classic French preparation, with pieces of meat, fried or stewed, cooked in a white sauce. (You know the French with their sauces!) We've got the white cream here, rich and delicious, with a splash of sherry. You know the French and their… poblanos? That's where the Southwest comes in! Poblano, sweet corn, and taco seasoning bring the Tex-Mex to Paris. You know Home Chef and its fusion!
In Your Box (serves 2)
- 12 oz. Boneless Skinless Chicken Breasts
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4 fl. oz. Cream Sauce Base
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5 oz. Farfalle Pasta
- 1 Poblano Pepper
- 3 oz. Fire Roasted Corn Kernels
- 1 oz. Dark Brown Sherry Cooking Wine
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½ oz. Grated Cotija Cheese
- 1 tsp. Taco 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) oOAW8rPy
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Calories640
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Carbohydrates69g
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Net Carbs64g
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Fat19g
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Protein49g
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Sodium1430mg
Recipe Steps
You Will Need
- Olive Oil
- Salt
- Pepper
- 1 Medium Pot
- 1 Medium Non-Stick Pan
- 1 Colander
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 filets mignon, follow same instructions as chicken in Steps 2 and 3, cooking until steaks reach minimum internal temperature, 4-6 minutes per side. Rest, 3 minutes. Leave steak whole, if desired.
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If using pork chops, follow same instructions as chicken in Steps 2 and 3, cooking until pork reaches minimum internal temperature, 4-6 minutes per side. Rest, 3 minutes.
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If using sirloin steaks, follow same instructions as chicken breasts in Steps 2 and 3, cooking until steaks reach minimum internal temperature, 4-6 minutes per side. Rest, 3 minutes. Steak thickness can vary; if you receive a thinner steak, we recommend checking for doneness sooner. Leave steaks whole, if desired.
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1 Cook the Pasta
Once water in medium pot is boiling, add pasta and cook until al dente, 10-12 minutes.
Reserve 1 cup pasta cooking water. Drain pasta in a colander and set aside.While pasta cooks, prepare ingredients. -
2 Prepare the Ingredients
Stem poblano pepper, seed, and cut into 1/2" dice. Poblano peppers can vary in spice level; most are mild, but a few can be quite hot. Wash hands and cutting board after prepping.
Pat chicken breasts dry, and season both sides with seasoning blend. -
3 Cook the Chicken
Place a medium non-stick pan over medium heat and add 1 tsp. olive oil.
Add chicken breasts 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. Remove chicken to a clean cutting board and let cool, 5 minutes.Once cool enough to handle, cut into 1/4"-thick slices.Reserve pan; no need to wipe clean. -
4 Make the Sauce
Return pan used to cook chicken to medium heat and add 1 tsp. olive oil. Add poblano and a pinch of salt to hot pan. Stir occasionally until tender, 4-6 minutes.
Add corn and wine. Bring to a simmer. Once simmering, stir occasionally, 1 minute. Add 1/3 cup pasta cooking water, cream base, and a pinch of salt and pepper. Return to a simmer. Once simmering, stir occasionally until sauce thickens, 3-5 minutes.If sauce is too thick, add remaining pasta cooking water, 1 Tbsp. at a time, until desired consistency is reached. -
5 Add Chicken and Pasta and Finish Dish
Add sliced chicken and pasta and stir until combined and heated through, 2-3 minutes.
Remove from burner. Plate dish as pictured on front of card, garnishing pasta with cheese. Bon appétit!
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