Meal Kit
Sun-Dried Tomato Chicken Thigh Pasta
with spinach and Parmesan
Prep & Cook Time: 20-30 min.
Spice Level: Not Spicy
Cook Within: 5 days
Contains: Milk, Wheat
Chef
Laura Alpern
There's nothing like chicken thighs: they're juicy, rich in flavor, and the perpetual underdogs in the chicken wars between thighs and breasts and wings. But take the chance and order them up there; you won't be disappointed in this creamy and tangy mix of pasta, chicken, and sauce. All we are saying, is give chicken thighs a chance.
In Your Box (serves 2)
- 14 oz. Diced Chicken Thighs
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4 fl. oz. Cream Sauce Base
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6 oz. Campanelle Pasta
- 2 oz. Baby Spinach
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3 Tbsp. Sun-Dried Tomato Pesto
- 2 Tbsp. Tomato Puree
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½ oz. Shredded Parmesan Cheese
- 4 Garlic Cloves
- 1 tsp. Blackening 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) 4P6XDwOY
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Calories820
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Carbohydrates78g
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Net Carbs72g
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Fat31g
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Protein56g
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Sodium1520mg
Recipe Steps
You Will Need
- Olive Oil
- Salt
- Pepper
- 1 Colander
- 1 Medium Pot
- 1 Large 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
Customize It Instructions
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If using diced chicken breasts, follow same instructions as diced chicken thighs, stirring occasionally until lightly browned and chicken reaches minimum internal temperature, 5-7 minutes.
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If using shrimp, pat dry and season both sides with blackening seasoning and a pinch of salt. Follow same instructions as diced chicken thighs in Step 3, cooking until lightly browned and shrimp reach minimum internal temperature, 2-3 minutes per side.
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If using steak strips, pat dry, coarsely chop, and season with blackening seasoning and ¼ tsp. salt. Follow same instructions as diced chicken thighs in Step 3, stirring occasionally until lightly browned and steak strips reach minimum internal temperature, 4-6 minutes. Rest, 3 minutes.
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1 Cook the Pasta
Once water in medium pot is boiling, add pasta and cook until al dente, 8-10 minutes.
Reserve 1/2 cup pasta cooking water. Drain pasta in a colander and set aside.While pasta cooks, prepare ingredients. -
2 Prepare the Ingredients
Coarsely chop spinach.
Mince garlic.Pat diced chicken thighs dry, and season all over with blackening seasoning and 1/4 tsp. salt. Don't worry about trimming. Excess fat will render while cooking and add flavor. -
3 Cook the Chicken
Place a large non-stick pan over medium heat and add 1 tsp. olive oil.
Add chicken to hot pan. Stir occasionally until lightly browned and chicken reaches a minimum internal temperature of 165 degrees, 5-7 minutes. -
4 Make the Sauce
Stir garlic and tomato puree into hot pan until combined. Then cook until fragrant, 30-60 seconds.
Add cream sauce base, pesto, half the reserved pasta cooking water (reserve remaining for adjusting), 1/4 tsp. salt, and 1/4 tsp. pepper. Bring to a simmer.Once simmering, cook until slightly thickened, 1-2 minutes.Stir in spinach until combined and wilted, 1-2 minutes. -
5 Add Pasta and Finish Dish
Stir pasta and a pinch of salt into hot pan until coated and heated through, 30-60 seconds.
If too thick, add remaining pasta cooking water, 1 Tbsp. at a time, until desired consistency is reached.Remove from burner.Plate dish as pictured on front of card, garnishing with cheese. Bon appétit!
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