Family Meal Kit
Sun-Dried Tomato Chicken and Creamy Campanelle
with zucchini
Prep & Cook Time: 30-40 min.
Spice Level: Not Spicy
Cook Within: 5 days
Contains: Milk, Wheat
- Protein-Packed
Chef
Jimmy Shay
Who's excited for piles of dishes that stretch from floor to ceiling? Anybody...anybody....Bueller...? Hey, no problem! These one pot (or pan), four-serving meals are made with you in mind. We designed them for family taste buds (even picky eaters), so it's all the fresh ingredients and delicious flavors you expect from Home Chef, but simplified to require just one pot or pan. No more hours amongst the suds; one pot, one pan, one happy family!
In Your Box (serves 4)
- 20 oz. Boneless Skinless Chicken Breast Cutlet
- 8 fl. oz. Cream Sauce Base
- 12 oz. Campanelle Pasta
- 1 Zucchini
- 1 Lemon
- 2 oz. Shredded Parmesan Cheese
- 2 oz. Sun Dried Tomato Pesto
- 1 Tbsp. Minced Garlic and Lemon Basil
- 1 tsp. Italian Seasoning Blend
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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Calories680
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Carbohydrates73g
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Net Carbs66g
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Fat23g
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Protein47g
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Sodium1130mg
Recipe Steps
You Will Need
- Olive Oil
- Salt
- Pepper
- 1 Large Pot
- 1 Zester
- 1 Plate
- 1 Colander/Strainer
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 sirloin steaks, pat dry. Cook until steak reaches desired doneness, or 4-6 minutes per side for medium/medium-well. Rest, 3 minutes. Steak thickness can vary; if you receive a thinner steak, we recommend checking for doneness sooner.
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1 Cook the Pasta
Once water is boiling, add pasta and cook until al dente, 8-10 minutes.
Remove from burner. Reserve 1/2 cup pasta cooking water. Drain pasta in a colander/strainer and set aside. Reserve pot; no need to wipe clean.While pasta cooks, continue recipe. -
2 Prepare the Ingredients
Trim zucchini ends, quarter, and cut into 1/2" dice. Zucchini quantity may vary, but total weight will remain the same. Don't worry; recipe instructions are not impacted.
Zest and halve lemon. Cut one half into wedges and juice the other half.Pat chicken dry and season both sides with 1/4 tsp. salt and Italian seasoning. -
3 Cook the Chicken
Return pot used to cook pasta to medium heat and add 4 tsp. olive oil.
Add chicken to hot pot and cook until chicken is golden-brown and reaches a minimum internal temperature of 165 degrees, 3-5 minutes per side.Cutlet thickness can vary; if you receive a thinner cutlet, we recommend checking for doneness sooner.Transfer chicken to a plate. Keep pot over medium heat. -
4 Cook the Zucchini
Add zucchini and a pinch of salt to hot pot. Stir occasionally until lightly browned and tender, 4-5 minutes.
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5 Add Pasta and Sauce and Finish Dish
Add reserved pasta cooking water, cream base, half the cheese (reserve remaining for garnish), minced garlic and lemon basil, 2 tsp. lemon zest, 2 tsp. lemon juice, 1/4 tsp. salt, and a pinch of pepper to hot pot. Stir to combine and bring to a simmer.
Once simmering, add pasta and stir until combined and heated through, 1-2 minutes.Remove from burner.Plate dish as pictured on front of card, topping chicken with pesto and garnishing pasta with remaining cheese. Squeeze lemon wedges over to taste. Bon appétit!
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