Chicken Scampi Spaghetti
with lemon and ciabatta croutons
Prep & Cook Time: 45-55 min.
Spice Level: Not Spicy
Cook Within: 5 days
Contains: Milk, Wheat
Chef
Ryan Pugh
Having a hedonist moment? Want to live for the flavor, for the creamy sauce, for the butter-y eminence? Lean into your urges here, and indulge in this epicurean pasta-and-chicken meal. Falstaff would devour this meal that's all pleasure without an inch of guilt. (Unless you put that on yourself; we're not judging.) Crispy ciabatta croutons maximize the carbs, while garlic and lemon both cut and bring out the natural richness of the cream and butter. Live for the now, live for this meal. Tip: Make quick work of mincing garlic by smashing the whole clove with the side of your chef's knife. Then rock the knife back and forth, keeping the tip steady by resting your other hand over the top.
In Your Box (serves 6)
- 24 oz. Diced Boneless Skinless Chicken Breasts
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15 oz. Spaghetti
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12 oz. Light Cream
- 1 Lemon
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1 Ciabatta
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2 oz. Grated Parmesan
- 6 tsp. Chicken Broth Concentrate
- 4 Garlic Cloves
- ¼ oz. Parsley
- 1 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) VPry8W3R
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Calories640
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Carbohydrates66g
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Net Carbs62g
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Fat25g
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Protein38g
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Sodium1600mg
Recipe Steps
You Will Need
- Olive Oil
- Salt
- Pepper
- Cooking Spray
- 1 Large Pot
- 1 Baking Sheet
- 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 whole chicken breast, cut into 1" dice and follow same instructions as diced chicken.
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If using shrimp, follow same instructions as chicken in Steps 1 and 3, cooking undisturbed until seared on one side, 2-3 minutes. Flip, and cook until shrimp reaches minimum internal temperature, 1-2 minutes.
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1 Prepare the Ingredients
Cut ciabatta into 1" dice.
Chop parsley (no need to stem).Zest and halve lemon. Cut one half into wedges and juice the other half.Mince garlic.Pat diced chicken dry, and season all over with a pinch of salt and pepper. -
2 Cook Pasta and Toast Ciabatta
Once water is boiling, add pasta and cook until al dente, 8-10 minutes.
Reserve 1/2 cup pasta cooking water. Drain pasta in a colander. Set aside.While pasta cooks, place ciabatta pieces on prepared baking sheet and toss with 1 Tbsp. olive oil.Spread into a single layer and bake in hot oven until toasted, 8-10 minutes.While ciabatta toasts, cook chicken. -
3 Cook the Chicken
Place a large non-stick pan over medium-high heat and add 2 tsp. olive oil.
Working in batches if necessary, add chicken to hot pan and stir occasionally until chicken reaches a minimum internal temperature of 165 degrees, 5-7 minutes.Transfer chicken to a plate. Reserve pan; no need to wipe clean. -
4 Make the Sauce
Return pan used to cook chicken to medium-high heat and add 1 Tbsp. olive oil. Add garlic to hot pan and stir constantly until aromatic, 30-60 seconds.
Add cream, chicken base, and 1/4 cup pasta cooking water and bring to a boil. Once boiling, stir in pasta, parsley, garlic salt, 1/2 tsp. salt, and 1/4 tsp. pepper until heated through, 1-2 minutes.Remove from burner. Stir in chicken, Parmesan (reserve a pinch for garnish), 1 Tbsp. lemon juice, and a pinch of salt. If too dry, add remaining pasta cooking water, 1 Tbsp. at a time, until desired consistency is reached. -
5 Finish the Dish
Stir ciabatta pieces into pasta.
Plate dish as pictured on front of card, garnishing with 1 tsp.lemon zest (add more to taste) and remaining Parmesan. Squeeze lemon wedges over pasta to taste. Bon appétit!
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