Meal Kit

Southwest Chicken Fricassee

with farfalle, roasted corn, and poblano

Prep & Cook Time: 40-50 min.

Cook Within: 5 days

Difficulty Level: Easy

Spice Level: Not Spicy

Contains: Milk, Wheat

All ingredients are individually packaged, but our central facility is not certified allergen-free. Furthermore, ingredient contents may vary. Please check 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 you!
A note about serious food allergies

"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)

  • Info
    4 fl. oz. Cream Sauce Base
  • Info
    ½ oz. Grated Cotija Cheese
  • 12 oz. Boneless Skinless Chicken Breasts
  • 3 oz. Fire Roasted Corn Kernels
  • 1 tsp. Taco Seasoning
  • Info
    5 oz. Farfalle Pasta
  • 1 Poblano Pepper
  • 1 oz. Dark Brown Sherry Cooking Wine

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.

  • Nutrition (per serving)

  • Calories
  • Carbohydrates
  • Fat
  • Protein
  • Sodium

Recipe Steps

You Will Need

  • Olive Oil
  • Salt
  • Pepper
  • 1 Medium Pot
  • 1 Medium 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
  1. 1

    Cook the Pasta

    Once water 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. 2

    Prepare the Ingredients

    Stem poblano peppers, 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. 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. 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 and stir occasionally until tender, 4-6 minutes.

    Add corn and sherry. Bring to a simmer. Once simmering, stir occasionally, 1 minute.

    Add 1/4 cup pasta cooking water, cream base, and a pinch of salt and pepper. Bring to a simmer. Once simmering, stir occasionally until sauce thickens, 3-5 minutes.

  5. 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, topping pasta with chicken and garnishing cheese. Bon appetit!

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