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
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
Medium 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
Cook the Pasta
Once water is boiling, add pasta and cook until al dente, 10-12 minutes.
Reserve 1 cup pasta cooking water. Drain pasta in a colander and set aside. Reserve pot; no need to wipe clean.
While pasta cooks, roast tomatoes and toast bread.
Roast Tomatoes and Toast Bread
Place tomatoes on one half of prepared baking sheet. Toss with 2 tsp. olive oil and spread into a single layer on their side. Place ciabatta on empty half of baking sheet, cut side up. Top evenly with 2 tsp. olive oil and half the garlic (reserve remaining for sauce).
Roast in hot oven until bread is toasted and tomatoes are softened, 8-10 minutes.
While bread and tomatoes roast, cook chicken.
Cook the Chicken
Pat chicken breasts dry.
Place a medium non-stick pan over medium heat and add 2 tsp. olive oil.
Add chicken breasts to hot pan, and cook until browned and chicken reaches a minimum internal temperature of 165 degrees, 5-7 minutes per side.
Remove from burner. Remove chicken to a plate and tent with foil.
Make the Sauce
Return pot used to cook pasta to medium-high heat. Add half the pasta cooking water (reserve remaining for adjusting), remaining garlic, garlic salt, and cream cheese to hot pot. Stir to combine, then bring to a boil.
Once boiling, stir constantly until smooth, 1-2 minutes.
Add pasta and spinach. Stir constantly until spinach is wilted, 2-3 minutes.
Remove from burner and stir in Parmesan. If too thick, add remaining pasta cooking water, 1 Tbsp. at a time, until desired consistency is reached.
Finish the Dish
Cut chicken into ½" slices.
Plate dish as pictured on front of card, topping pasta with chicken and roasted tomatoes. Bon appétit!
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