Express
Chicken Ranch Tetrazzini
with peas and Parmesan
Prep & Cook Time: 15-20 min.
Spice Level: Not Spicy
Cook Within: 4 days
Contains: Milk, Wheat
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Under %{max_calories} caloriesOver 30g protein
- Mediterranean
Chef
Laura Alpern
Hoping to whip up a speedy meal for your family with zero slicing and dicing? You’ve come to the right place! Home Chef’s Chopped and Ready meals require no cutting board and no oven. These scrumptious and satisfying meals will fly from stovetop to dinner table in under 20 minutes, minimizing prep and clean-up while maximizing your time with loved ones.
In Your Box (serves 4)
- 20 oz. Diced Boneless Skinless Chicken Breasts
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20 oz. Cooked Spaghetti
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4 fl. oz. Cream Sauce Base
- 5 oz. Peas
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2 oz. Shredded Parmesan Cheese
- 4 tsp. Chicken Broth Concentrate
- 1 Tbsp. Minced Garlic and Parsley
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½ oz. Flour
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2 tsp. Buttermilk-Dill Seasoning
- 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) 4PXBw5Om
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Calories570
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Carbohydrates57g
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Net Carbs52g
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Fat17g
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Protein46g
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Sodium1440mg
Recipe Steps
You Will Need
- Olive Oil
- Pepper
- 1 Large Non-Stick Pan
- 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
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If using ground beef, break up until beef reaches minimum internal temperature, 4-6 minutes.
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1 Cook the Chicken
Pat chicken dry.
Place a large non-stick pan over medium-high heat and add 2 tsp. olive oil. Add chicken to hot pan and stir occasionally until chicken browns and reaches a minimum internal temperature of 165 degrees, 5-7 minutes.Stir in half the buttermilk-dill seasoning (reserve remaining for sauce) and half the garlic salt (reserve remaining for sauce).Remove from burner and transfer to a plate. Wipe pan clean and reserve. -
2 Make the Sauce
Return pan used to cook chicken to medium heat and add 2 tsp. olive oil. Add minced garlic and parsley to hot pan. Stir often until fragrant, 30-60 seconds.
Add flour and stir until no dry flour remains.Stir in 1 cup water, chicken base, cream base, remaining garlic salt, remaining buttermilk-dill seasoning, and 1/4 tsp. pepper. Bring to a simmer.Once simmering, stir constantly until sauce is thickened and smooth, 2-3 minutes. -
3 Add the Pasta and Chicken
Add pasta, chicken, peas, and half the cheese (reserve remaining for garnish) to hot pan.
Stir occasionally until pasta is coated and heated through, 2-3 minutes.Remove from burner. -
4 Finish the Dish
Plate dish as pictured on front of card, garnishing pasta with remaining cheese. Bon appétit!
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