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
A note about serious food allergies
Does bacon make everything better? Decidedly no; bacon can't fix the spotty Internet, and it can't shovel snow. It can't tell the kids a bedtime story, and it certainly can't change the bad ref calls during last night's game. What it can do is add that salty, pork goodness to this already-fantastic pasta meal, a mix of meaty steak strips and fresh squash with delicious pasta. Don't put bacon in your gas tank, and don't expect it to walk the dog, but do let it work its magic in your dinner. Tip: Make quick work of mincing garlic by smashing the whole clove with the side of your chef's knife. Then rock the knife back and forth, keeping the tip steady by resting your other hand over the top.
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
Customize It Instructions
If using flank steak, follow same instructions as steak strips.
If using whole chicken, cut into 1" dice and follow instructions for died chicken below.
If using diced chicken, pat dry and season all over 1/4 tsp. salt and a pinch of pepper. Follow same instruction as steak strips in Step 3, stirring occasionally until chicken reaches minimum internal temperature, 5-7 minutes.
If using ground turkey, follow same instructions as steak strips in Step 3, cooking with 1/4 tsp. salt and a pinch of pepper and breaking up with a spoon until no pink remains and turkey reaches a minimum internal temperature of 165 degrees, 7-9 minutes.
Prepare the Ingredients
Trim and quarter yellow squash lengthwise. Cut into ¼” slices.
Stem parsley and coarsely chop.
Separate steak strips into a single layer and pat dry. Season all over with a pinch of salt and pepper.
Make the Panko Topping
Place a large non-stick pan over medium heat and add 1 tsp. olive oil.
Add bacon and panko to hot pan and stir occasionally until panko is golden brown, 2-3 minutes.
Transfer bacon and panko to a mixing bowl. Stir in half the cheese (reserve remaining for pasta). Set aside.
Wipe pan clean and reserve.
Cook the Steak Strips
Return pan used to cook panko topping to medium-high heat.
Add 2 tsp. olive oil and steak strips to hot pan. Stir occasionally until no pink remains and steak strips reach a minimum internal temperature of 145 degrees, 4-6 minutes.
Transfer steak strips to a plate. Keep pan over medium-high heat.
Cook the Pasta
Add 2 tsp. olive oil and yellow squash to hot pan. Cook undisturbed until starting to brown, 3-4 minutes.
Add garlic and stir constantly until aromatic, 30-60 seconds.
Add pasta, marinara sauce, ½ cup water, remaining cheese, and red pepper flakes (to taste). Bring to a simmer. Once simmering, stir occasionally until sauce thickens, 1-2 minutes.
Add steak strips and stir occasionally until warmed through, 1-2 minutes.
Remove from burner.
Finish the Dish
Plate dish as pictured on front of card, topping pasta with parsley and panko topping. Bon appétit!
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