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
The only way this could be easier is if, in the box it was shipped in, a little chef popped out to cook the meal for you. And after it, a little dishwasher to clean up. (Who wants to get their suds on after a long day? Not you or I.) Also included would be a maid, to clean the rest of the house, and maybe a handyman. We all need our gutters cleaned and our houses repainted, don't we? Well, you've now become Gulliver to a household of Lilliputian servants, and just for ordering a simple, delicious pasta meal. You're welcome.
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 Oven-Safe 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
Meat lovers! If using protein, cook in a large non-stick pan over with tsp. 1 olive oil over medium-high heat. If using chicken, pat dry and cut into 1" dice. Season all over with a pinch of salt and pepper. Stir occasionally until chicken reaches minimum internal temperature, 5-7 minutes. If using shrimp, pat dry and season with a pinch of salt and pepper. Cook with 1 tsp. olive oil undisturbed in hot pan until seared on one side, 2-3 minutes. Flip, and cook until shrimp reaches a minimum internal temperature of 145 degrees, 1-2 minutes. Top skillet with proteins.
Cook the Noodles
Break noodles into large pieces.
Once water is boiling, add noodle pieces and cook until al dente, 7-9 minutes.
Reserve 1 cup pasta cooking water. Drain noodles in a colander and set aside.
While noodles cook, prepare ingredients.
Prepare the Ingredients
Coarsely crush croutons.
Cut mushrooms into ¼" slices.
Halve and peel onion. Slice halves into thin strips.
Make the Skillet
Place a large oven-safe non-stick pan over medium-high heat and add 2 tsp olive oil.
Add onion, mushrooms, and seasoned salt blend to hot pan. Stir occasionally until beginning to brown, 4-5 minutes.
Add Tuscan tomato sauce, cream, ¼ cup reserved pasta cooking water, ¼ tsp. salt, and a pinch of pepper. Bring to a simmer.
Once simmering, stir constantly until slightly thickened, 1-2 minutes.
Add noodles and stir constantly until coated, 1-2 minutes.
If dry, add reserved pasta cooking water, 1 Tbsp. at a time, until desired consistency is reached.
Bake the Skillet
Evenly top pan with cheese.
Place pan in hot oven and bake until cheese is melted, 8-10 minutes.
Finish the Dish
Plate dish as pictured on front of card, garnishing with croutons and red pepper flakes (to taste). Bon appétit!
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