Meal Kit
Chicken Campanelle Alfredo
with mushrooms and toasted panko
Prep & Cook Time: 25-35 min.
Spice Level: Not Spicy
Cook Within: 5 days
Contains: Milk, Wheat
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Over 30g protein
Chef
Tom Scodari
Whether you’re a first time customer, you’ve been a part of the Home Chef family since day one, or you’re somewhere in the middle, our Classic Meal Kits will never steer you wrong. These meal kits have been with us from the start and keep getting better. With numerous options each week, you’ll find delicious and creative meals for any skill level and dietary preference. You can’t go wrong with the classics.
In Your Box (serves 2)
- 10 oz. Diced Boneless Skinless Chicken Breasts
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4 fl. oz. Cream Sauce Base
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6 oz. Campanelle Pasta
- 4 oz. Button Mushrooms
- 1 Shallot
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1 oz. Shredded Parmesan Cheese
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¼ cup Panko Breadcrumbs
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⅗ oz. Butter
- ½ tsp. Garlic Salt
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) QPGaKLOE
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Calories760
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Carbohydrates75g
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Net Carbs72g
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Fat29g
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Protein49g
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Sodium1350mg
Recipe Steps
You Will Need
- Olive Oil
- Salt
- 1 Medium Pot
- 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
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If using ground beef, break up until beef reaches minimum internal temperature, 4-6 minutes.
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If using Italian sausage, remove from casing, if necessary. Break up sausage until no pink remains and sausage reaches minimum internal temperature, 4-6 minutes.
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1 Cook the Pasta
Once water is boiling, add pasta and cook until al dente, 8-10 minutes
Remove from burner. Reserve 1 cup pasta cooking water. Drain pasta in a colander and set aside.While pasta cooks, continue recipe. -
2 Prepare the Ingredients
Combine panko and 1 tsp. olive oil on a microwave-safe plate. Microwave until golden-brown and toasted, 60-90 seconds, stirring once halfway through.
Carefully remove from microwave.While panko toasts, finely chop mushrooms.Peel and mince shallot.Pat chicken dry. -
3 Cook the Chicken
Place a large non-stick pan over medium-high heat and add 1 tsp. olive oil.
Add chicken to hot pan. Stir occasionally until golden-brown and chicken reaches a minimum internal temperature of 165 degrees, 5-7 minutes.Remove from burner. Set aside to cool, 3 minutes. -
4 Chop the Chicken
Once chicken is cool enough to handle, transfer to a clean work surface and coarsely chop.
Reserve pan; no need to wipe clean. -
5 Assemble Pasta and Finish Dish
Return pan used to cook chicken to medium heat and add 1 tsp. olive oil.
Add mushrooms and shallots to hot pan and stir occasionally until browned, 3-5 minutes.Add chicken, cream base, garlic salt, pasta, and 1/2 cup reserved pasta cooking water. Stir to combine and bring to a simmer.Once simmering, stir occasionally until sauce has slightly thickened, 2-4 minutes.Remove from burner. Stir in half the cheese (reserve remaining for garnish) and butter until melted and combined. If too thick, add remaining pasta cooking water, 1 Tbsp. at a time, until desired consistency is reached.Plate dish as pictured on front of card, topping pasta with toasted panko and remaining cheese. Bon appétit!
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