Meal Kit
Culinary Collection
Breaded Chicken & Campanelle
with creamed spinach sauce
Prep & Cook Time: 35-45 min.
Spice Level: Not Spicy
Cook Within: 5 days
Contains: Milk, Eggs, Wheat
- Fiber-Rich
- Protein-Packed
Chef
Laura Alpern
If you’re in the mood for fine dining, but don’t feel like leaving the house, our Culinary Collection meals are perfect for you. Our chefs have created upscale meals to make dinner time extra special, even if you’re eating in pjs. Enjoy a collection of premium steaks, seafood, burgers, and so much more.
In Your Box (serves 2)
- 12 oz. Boneless Skinless Chicken Breasts
- 4 fl. oz. Cream Sauce Base
- 6 oz. Campanelle Pasta
- 1 Persian Cucumber
- 2 oz. Baby Spinach
- 2 oz. Light Sour Cream
- 1 oz. Crispy Bell Pepper
- 1 oz. Greek Butter
- 0.44 oz. Mayonnaise
- ⅓ oz. Panko Breadcrumbs
- 2 Garlic Cloves
- 1 tsp. Buttermilk-Dill 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.
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Nutrition (per serving)
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Calories920
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Carbohydrates85g
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Net Carbs75g
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Fat43g
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Protein51g
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Sodium1700mg
Recipe Steps
You Will Need
- Pepper
- Olive Oil
- Salt
- 1 Box Grater
- 2 Medium Non-Stick Pans
- 1 Medium Pot
- 2 Mixing Bowls
- 1 Plate
- 1 Mallet
- 1 Colander/Strainer
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 antibiotic free chicken, follow same instructions.
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If using filets mignon or sirloin steaks, pat dry. Cook until steak reaches desired doneness, or 4-6 minutes per side for medium/medium-well. Rest, 3 minutes. Steak thickness can vary; if you receive a thinner steak, we recommend checking for doneness sooner.
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If using salmon, pat dry. Add salmon, skin-side up first, and cook until salmon reaches minimum internal temperature, 4-6 minutes per side.
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1 Cook Pasta and Prepare Ingredients
Once water is boiling, add pasta and cook until al dente, 8-10 minutes.
Remove from burner. Reserve 1/2 cup pasta cooking water. Drain pasta in a colander/strainer and set aside.While pasta cooks, finely crush crispy peppers.Line a mixing bowl with paper towels. Trim cucumber and grate into towel-lined bowl. Gather towels and squeeze out any excess moisture. Discard liquid.Coarsely chop spinach.Mince garlic. -
2 Prepare the Chicken
Combine panko and crushed crispy peppers on a plate and spread into an even layer. Set aside.
Pat chicken dry. Cover chicken with plastic wrap and use a heavy object to pound to an even 1/4" thickness. Gallon bags make clean up easier and are made of thicker plastic. If you don’t have a disposable bag, use plastic wrap.Remove plastic wrap and season both sides with 3/4 tsp. buttermilk-dill seasoning (reserve remaining for sauce) and a pinch of salt and pepper.Coat one side of chicken with mayonnaise. Place chicken, mayonnaise-side down, onto panko mixture, pressing firmly to adhere. -
3 Cook the Chicken
Place a medium non-stick pan over medium-high heat and add 1 Tbsp. olive oil.
Add chicken to hot pan and cook undisturbed until browned, 2-3 minutes.Lower heat to medium. Flip chicken, and cook until chicken reaches a minimum internal temperature of 165 degrees, 3-5 minutes.Remove from burner.While chicken cooks, continue recipe.Rather roast? Place chicken on a baking sheet lined with foil and cooking spray. Lightly spray chicken with cooking spray and roast in a 425 degree oven until chicken reaches a minimum internal temperature of 165 degrees, 10-15 minutes. -
4 Make Sauce and Add Pasta
Place another medium non-stick pan over medium heat and add 2 tsp. olive oil.
Add garlic to hot pan and cook until fragrant, 30-60 seconds.Add spinach, cream base, butter, 1/4 tsp. salt, and 1/4 tsp. pepper. Bring to a simmer.Once simmering, add pasta and stir often until pasta is coated and heated through, 1-2 minutes.If sauce is too thick, add reserved pasta cooking water, 1 Tbsp. at a time, until desired consistency is reached.Remove from burner. -
5 Make Crema and Finish Dish
In another mixing bowl, combine 2 Tbsp. cucumber, sour cream, remaining buttermilk-dill seasoning, and a pinch of salt and pepper. Set aside.
Plate dish as pictured on front of card, topping chicken with crema. Slice chicken, if desired. Bon appétit!
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