Meal Kit
Culinary Collection
Sun-Dried Tomato Cream Chicken
with chive mashed potatoes
Prep & Cook Time: 30-40 min.
Spice Level: Medium
Cook Within: 5 days
Contains: Milk
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Fiber RichOver 30g protein
- Gluten-Smart
Chef
David Welch
If you’re in the mood for fine dining, but don’t feel like leaving the house, our Culinary Collection meals are perfect for you. Our chefs have created upscale meals to make dinner time extra special, even if you’re eating in pjs. Enjoy a collection of premium steaks, seafood, burgers, and so much more.
In Your Box (serves 2)
- 16 oz. Red Potatoes
- 12 oz. Boneless Skinless Chicken Breasts
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4 fl. oz. Cream Sauce Base
- 1 Red Bell Pepper
- 4 oz. Kale
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2 oz. Light Sour Cream
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1 oz. Sun Dried Tomato Pesto
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¾ oz. Roasted Garlic & Herb Butter
- 6 Chive Sprigs
- 1 tsp. Portuguese Piri Piri 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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Calories700
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Carbohydrates62g
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Net Carbs54g
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Fat34g
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Protein45g
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Sodium1870mg
Recipe Steps
You Will Need
- Olive Oil
- Salt
- 1 Medium Non-Stick Pan
- 1 Medium Pot
- 1 Potato Masher
- 1 Large Non-Stick Pan
- 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 antibiotic free chicken, pat dry. Follow same instructions.
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If using filets mignon, 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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If using salmon, pat dry. Add salmon, skin-side up first, and cook until salmon reaches minimum internal temperature, 4-6 minutes per side.
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1 Make the Mashed Potatoes
Cut potatoes into large evenly-sized chunks. Peel first, if desired.
Bring a medium pot with potato chunks covered by water to a boil.Once boiling, cook until fork-tender, 14-18 minutes.Remove from burner. Reserve 1/2 cup potato cooking water. Drain potatoes in a colander/strainer and return to pot.Add sour cream, 1/4 tsp. salt, and chives (prepared in a later step). Mash until smooth. If too thick, add reserved potato cooking water, 1 Tbsp. at a time, as needed.While potatoes cook, continue recipe. -
2 Prepare the Ingredients
Stem kale and coarsely chop.
Remove stem, seeds, and ribs, and cut bell pepper into 1/4" dice.Mince chives.Pat chicken dry. Season both sides with piri piri seasoning (use less if spice-averse). -
3 Cook the Chicken
Place a medium non-stick pan over medium heat and add 2 tsp. olive oil.
Add chicken to hot pan. Cook until browned and chicken reaches a minimum internal temperature of 165 degrees, 5-7 minutes per side.Remove from burner. Transfer chicken to a plate and cover with foil. Wipe pan clean and reserve.While chicken cooks, continue recipe. -
4 Cook the Vegetables
Place a large non-stick pan over medium-high heat and add 2 tsp. olive oil.
Add bell peppers to hot pan. Stir occasionally until tender, 6-8 minutes.Add 1/4 tsp. salt and kale. Stir occasionally until kale is wilted, 4-5 minutes.Remove from burner and stir in softened butter until combined. -
5 Make Sauce and Finish Dish
Return pan used to cook chicken to medium heat.
Add cream base and pesto to hot pan. Stir occasionally until combined and sauce is slightly thickened, 2-3 minutes.If too thick, add water, 1 tsp. at a time, until desired consistency is reached.Remove from burner.Plate dish as pictured on front of card, topping chicken with sauce. Slice chicken, if desired. Bon appétit!
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