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Chicken and Bacon-Garlic Cheese Sauce

with red pepper pesto zucchini

Prep & Cook Time: 20-30 min.

Difficulty Level: Easy

Spice Level: Not Spicy

Cook Within: 4 days

Contains: Milk

All ingredients are individually packaged, but our central facility is not certified allergen-free. Furthermore, ingredient contents may vary. Please check 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 you!
A note about serious food allergies
  • Under %{max_calories} calories
    Under 35g carbs
    Over 30g protein
  • Keto-Friendly

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In Your Box (serves 2)

  • 12 oz. Boneless Skinless Chicken Breasts
  • 2 Zucchini
  • Info
    4 fl. oz. Cream Sauce Base
  • Info
    1 oz. Shredded Parmesan Cheese
  • Info
    1 oz. Red Pepper Pesto
  • 1 oz. Bacon Bits
  • ½ oz. Crispy Bell Pepper
  • 2 tsp. Chicken Broth Concentrate
  • 2 tsp. Minced Garlic and Parsley
  • 6 Chive Sprigs
  • ½ tsp. Rotisserie Chicken 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)

  • Calories
    530
  • Carbohydrates
    17g
  • Net Carbs
    13g
  • Fat
    30g
  • Protein
    49g
  • Sodium
    1540mg

Recipe Steps

You Will Need

  • Olive Oil
  • Pepper
  • 1 Medium Non-Stick Pan
  • 1 Large Non-Stick Pan

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 filets mignon, 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.

  • If using salmon, pat dry. Add salmon, skin-side up first, and cook until salmon reaches minimum internal temperature, 4-6 minutes per side. 

  1. 1

    Cook the Chicken

    Pat chicken dry and season both sides with rotisserie chicken seasoning.

    Place a medium non-stick pan over medium heat and add 1 tsp. olive oil. Add chicken to hot pan. Cook until browned and chicken reaches a minimum internal temperature of 165 degrees, 5-7 minutes per side.

    Remove from burner. Transfer chicken to a plate and tent with foil. Reserve pan; no need to wipe clean.

    While chicken cooks, continue recipe.

  2. 2

    Prepare the Ingredients

    Trim zucchini ends, halve lengthwise, and cut into 1/2” half-moons. Zucchini quantity may vary, but total weight will remain the same. Don't worry; recipe instructions are not impacted.

    Coarsely crush crispy red peppers in shipping bag.

    Mince chives.

  3. 3

    Cook the Zucchini

    Place a large non-stick pan over medium-high heat and add 1 tsp. olive oil. Add zucchini and a pinch of pepper to hot pan. Stir occasionally until lightly browned and tender, 6-8 minutes.

    Remove from burner.

    Stir in pesto, chicken base, and 2 Tbsp. water until zucchini is coated.

    While zucchini cooks, continue recipe.

  4. 4

    Make Sauce and Finish Dish

    Return pan used to cook chicken to medium heat. Add bacon to hot, dry pan and stir often until crispy, 2-3 minutes.

    Add cream base and minced garlic and parsley and bring to a simmer.

    Once simmering, stir in cheese until melted and combined, 1-2 minutes.

    Remove from burner.

    Plate dish as pictured on front of card, topping chicken with sauce and chives and garnishing zucchini with crispy red peppers. Bon appétit!

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