All ingredients are individually packaged, but our central facility
is not certified allergen-free. Furthermore, ingredient contents
may vary. Please check recipe cards and 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
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.
You Will Need
Large Non-Stick Pan
Before You Cook
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
Cook the Pasta
Once water is boiling, add pasta and cook until al dente, 8-10 minutes.
Reserve ¾ cup pasta cooking water. Drain pasta in colander and return to pot. Toss with 1 tsp. olive oil. Set aside.
While pasta cooks, prepare ingredients.
Prepare the Ingredients
Cut mushrooms into ¼" slices.
Core tomato and cut into ¼" dice.
Mince parsley, leaves and stems.
Peel and mince shallot.
In a mixing bowl, combine 1 Tbsp. olive oil and half the garlic (reserve remaining for sauce). Set aside.
Toast the Breadcrumbs
Line a plate with a paper towel.
Place a large non-stick pan over medium heat and add 1 Tbsp. olive oil.
Add panko to hot pan and stir often until golden brown, 3-4 minutes.
Transfer panko to towel-lined plate. Wipe pan clean and reserve.
Bake the Garlic Bread
Place French roll halves on prepared baking sheet, cut side up. Top cut sides with garlic-oil mixture.
Bake in hot oven until golden brown, 8-10 minutes.
While garlic bread bakes, make sauce.
Make Sauce and Finish Dish
Return pan used to toast breadcrumbs to medium-high heat and add 1 tsp. olive oil. Add mushrooms to hot pan and stir often until mushrooms begin to soften, 3-4 minutes.
Add shallot, tomato, and remaining garlic. Stir occasionally until aromatic, 1-2 minutes.
Stir in marinara sauce, reserved pasta cooking water, garlic salt, ¼ tsp. salt, and a pinch of pepper. Bring to a boil. Once boiling, reduce heat to simmer. Stir occasionally until slightly thickened, 2-3 minutes.
Stir in pasta until coated with sauce. Remove from burner.
Plate dish as pictured on front of card, garnishing with panko and parsley. Bon appétit!
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