Express
Family
Tex-Mex Chicken Pasta
with mixed peppers
Prep & Cook Time: 15-20 min.
Spice Level: Spicy
Cook Within: 4 days
Contains: Milk, Wheat
- Calorie-Conscious
- Protein-Packed
Chef
David Welch
Hoping to whip up a speedy meal for your family with zero slicing and dicing? You’ve come to the right place! Home Chef’s Chopped and Ready meals require no cutting board and no oven. These scrumptious and satisfying meals will fly from stovetop to dinner table in under 20 minutes, minimizing prep and clean-up while maximizing your time with loved ones.
In Your Box (serves 4)
- 20 oz. Diced Boneless Skinless Chicken Breasts
- 16 oz. Cooked Penne Pasta
- 4 fl. oz. Cream Sauce Base
- 6 oz. Mixed Diced Peppers
- 4 oz. Fire Roasted Salsa
- 3 oz. Frozen Corn
- 2 fl. oz. Enchilada Sauce
- 2 oz. Light Sour Cream
- 2 oz. Cream Cheese
- 2 oz. Shredded Cheddar-Jack Cheese
- 4 tsp. Taco Seasoning
- 1 tsp. Garlic Salt
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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Calories540
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Carbohydrates52g
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Net Carbs48g
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Fat20g
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Protein41g
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Sodium2070mg
Recipe Steps
You Will Need
- Pepper
- Olive Oil
- Salt
- 1 Large Non-Stick Pan
- 1 Plate
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 thighs, pat dry. Stir occasionally until chicken reaches minimum internal temperature, 5-7 minutes. Don't worry about trimming. Excess fat will render while cooking and add flavor.
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1 Cook the Chicken
Pat chicken dry. Season all over with garlic salt and half the taco seasoning (use less if spice-averse; reserve remaining for sauce).
Place a large non-stick pan over medium-high heat and add 2 tsp. olive oil.Add chicken and mixed peppers to hot pan. Stir occasionally until golden-brown and chicken reaches a minimum internal temperature of 165 degrees, 5-7 minutes.Stir in enchilada sauce (to taste) until combined, 1-2 minutes. -
2 Add the Corn
Add corn, 1/4 tsp. salt, and a pinch of pepper to hot pan. Stir occasionally until corn is heated through, 1-2 minutes.
Transfer chicken mixture to a plate. Wipe pan clean and keep over medium-high heat. -
3 Cook the Sauce
Add cream base, salsa (to taste), remaining taco seasoning (to taste), cream cheese, 1/2 tsp. salt, and half the shredded cheese (reserve remaining for garnish) to hot pan. Stir to combine and bring to a simmer.
Once simmering, stir occasionally until sauce is slightly thickened, 1-2 minutes.If too thick, add water, 1 tsp. at a time, until desired consistency is reached. -
4 Add Pasta and Chicken and Finish Dish
Add pasta and chicken mixture to hot pan with sauce. Stir occasionally until combined and pasta is heated through, 1-2 minutes.
Remove from burner.Plate dish as pictured on front of card, topping pasta with remaining shredded cheese. Garnish with sour cream. Bon appétit!
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