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
Tomato has its place, and vodka is always welcome in our pastas and shot glasses, but for our money, nothing makes pasta sing like Alfie here. Rich and warm, it bathes the veggies and pasta here with pure flavor. And if you need to dredge you fork up over the plate to get the last bits of Alfredo… we aren't judging.
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
Meatlovers! If using protein, cook at the beginning of Step 3 before broccoli, in a large non-stick pan over medium heat. If using steak strips, separate into a single layer and pat dry. Season with ¼ tsp. salt and a pinch of pepper. Cook with 1 tsp. olive oil, stirring occasionally until no pink remains and steak reaches a minimum internal temperature of 145 degrees, 4-6 minutes. Cook with 1 tsp. olive oil until seared on one side, 2-3 minutes. Flip, and cook until shrimp reaches minimum internal temperature, 1-2 minutes. Remove to a plate and continue with broccoli. If using diced chicken, pat dry and season with 1/4 tsp. salt and a pinch of pepper. Cook with 1 tsp. olive oil, stirring occasionally until chicken reaches minimum internal temperature, 5-7 minutes. Remove cooked proteins to a plate and continue with broccoli.
Cook the Pasta
Once water is boiling, add pasta and cook until al dente, 11-13 minutes.
Reserve ½ cup pasta cooking water. Drain pasta in a colander and set aside.
While pasta cooks, prepare ingredients.
Prepare the Ingredients
Cut broccoli into bite-sized pieces.
In a mixing bowl, combine crackers and half the Parmesan (reserve remaining for sauce). Set aside.
Cook the Broccoli
Place a large non-stick pan over medium heat and add 1 Tbsp. olive oil.
Add broccoli and a pinch of salt and pepper to hot pan and stir occasionally until tender, 5-7 minutes.
Make the Sauce
Add cream, ¼ cup pasta cooking water, cream cheese, pecorino, garlic salt, and remaining Parmesan to pan.
Bring to a simmer. Once simmering, stir constantly until sauce thickens, 2-3 minutes.
Add roasted red peppers and pasta. Stir until sauce coats pasta, 30-60 seconds.
If too thick, add remaining pasta cooking water, 1 Tbsp. at a time, until desired consistency is reached.
Remove from burner and add red pepper flakes (to taste).
Finish the Dish
Plate dish as pictured on front of card, topping pasta with Parmesan-cracker mixture. Bon appétit!
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