Express
One Pan
Weeknight Spring Chicken Pasta
with arugula and peas
Prep & Cook Time: 15-20 min.
Spice Level: Not Spicy
Cook Within: 4 days
Contains: Milk, Wheat
- Calorie-Conscious
- Protein-Packed
Chef
Hannah Fenton
Stressed about getting dinner on the table in a timely manner? Sick of hearing, “How much longer until dinner is ready?” Well, you’re in luck! Our Express meals have been tested by our culinary team to ensure prep and cook time are nothing to worry about. Enjoy a wide variety of delicious and healthy meals that are quick-cooking to save you time in the kitchen. Time is less with Express.
In Your Box (serves 2)
- 10 oz. Diced Chicken Thighs
- 8 oz. Cooked Penne Pasta
- 3 oz. Frozen Peas
- 2 oz. Cream Cheese
- 1 oz. Basil Pesto Butter
- ½ oz. Shredded Parmesan Cheese
- ½ oz. Baby Arugula
- 1 tsp. Garlic Pepper
- ½ tsp. Lemon N Herb Seasoning
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.
-
Nutrition (per serving)
-
Calories570
-
Carbohydrates47g
-
Net Carbs42g
-
Fat25g
-
Protein41g
-
Sodium1330mg
Recipe Steps
You Will Need
- Pepper
- Olive Oil
- Salt
- 1 Medium Non-Stick Pan
- 1 Mixing Bowl
- 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
-
If using diced chicken breasts, pat dry. Stir occasionally until chicken reaches minimum internal temperature, 5-7 minutes.
-
If using shrimp, pat dry. Cook until pink and shrimp reach minimum internal temperature, 2-3 minutes per side.
-
1 Cook the Chicken
Pat chicken dry and season all over with garlic pepper and 1/4 tsp. salt. Don't worry about trimming. Excess fat will render while cooking and add flavor.
Place a medium non-stick pan over medium heat and add 1 tsp. olive oil.Add chicken to hot pan and stir occasionally until chicken is lightly browned and reaches a minimum internal temperature of 165 degrees, 5-7 minutes.Remove from burner. Transfer chicken to a plate. Wipe pan clean and reserve. -
2 Make the Sauce
Return pan used to cook chicken to medium heat.
Add cream cheese, butter, 1/4 tsp. salt, 1/2 cup water, and lemon n herb seasoning to hot pan. Stir to combine and bring to a simmer.Once simmering, stir in half the shredded cheese (reserve remaining for garnish) until melted and combined, 20-30 seconds. -
3 Add the Peas, Pasta, and Chicken
Add peas, pasta, and chicken to hot pan. Stir occasionally until pasta is heated through and sauce is slightly thickened, 2-3 minutes.
If too thick, add additional water, 1 tsp. at a time, until desired consistency is reached.Remove from burner.While pasta cooks, continue recipe. -
4 Dress Arugula and Finish Dish
In a mixing bowl, combine arugula and 1/2 tsp. olive oil.
Plate dish as pictured on front of card, topping pasta with remaining shredded cheese and arugula. Bon appétit!
Home Chef is a meal kit delivery service - order and receive home food delivery weekly. Choose from 35+ fresh recipes featuring steak, chicken, pork, fish, vegetarian options, and beyond to meet your cooking needs each week.
