Meal Kit
Chicken with Basil-Parmesan Cream Sauce
and roasted potatoes
Prep & Cook Time: 40-50 min.
Spice Level: Not Spicy
Cook Within: 5 days
Contains: Milk
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Under %{max_calories} calories
Chef
Jimmy Madla
Way, way back in 2015, we had the brilliant idea to pair a juicy steak with a creamy basil sauce infused with sharp Parmesan cheese. It quickly became a customer favorite, and the rest, as they say, is history. But the future is here because we're bringing back this irresistibly aromatic sauce alongside a tender chicken breast, served next to roasted potatoes, shallot, and fresh red bell pepper. This, like its cousins, is sure to be an instant classic. Tip: Best way to remove ribs and seeds from a red bell pepper? Cut off top and bottom of pepper, then either carefully cut or tear our the seed portion.
In Your Box (serves 2)
- 12 oz. Boneless Skinless Chicken Breasts
- 12 oz. Yukon Potatoes
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4 fl. oz. Cream Sauce Base
- 1 Red Bell Pepper
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2 oz. Basil Pesto
- 1 Shallot
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1 oz. Shredded Parmesan Cheese
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) GqnopeOW
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Calories560
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Carbohydrates44g
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Net Carbs39g
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Fat23g
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Protein46g
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Sodium1560mg
Recipe Steps
You Will Need
- Olive Oil
- Salt
- Pepper
- Cooking Spray
- 1 Baking Sheet
- 1 Medium 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 pork chops, follow same instructions as chicken in Steps 1, 3, and 4, searing until browned, 2-3 minutes per side, then topping and roasting until pork reaches minimum internal temperature, 6-8 minutes. Rest, 3 minutes.
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If using ribeye, follow same instructions as chicken in Steps 1, 3, and 4, searing until browned, 2-3 minutes per side, then topping and roasting until steak reaches minimum internal temperature, 5-7 minutes. Rest, 3 minutes. Halve to serve.
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If using salmon, pat dry and season flesh side with a pinch of salt and pepper. Follow same instructions as chicken in Steps 3 and 4, searing, skin-side up, until golden brown, 2-3 minutes, then topping and roasting until fish reaches minimum internal temperature, 7-10 minutes.
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1 Prepare the Ingredients
Cut each potato into six to eight wedges.
Stem, seed, remove ribs, and cut red bell pepper into 1" dice.Peel and slice shallot into 1/4" rounds.Pat chicken breasts dry, and season both sides with 1/4 tsp. salt and a pinch of pepper. -
2 Start the Vegetables
Toss potatoes, red bell pepper, shallot, 1 tsp. olive oil, 1/4 tsp. salt, and 1/4 tsp. pepper on prepared baking sheet.
Spread into a single layer on one half of sheet (some overlap is OK). Roast in hot oven, 20 minutes.Vegetables will finish cooking in a later step.While vegetables roast, sear chicken. -
3 Sear the Chicken
Place a medium non-stick pan over medium-high heat. Add 1 tsp. olive oil and chicken to hot pan and cook until browned, 2-3 minutes per side.
After vegetables have roasted 20 minutes, remove from oven and carefully toss. Sheet will be hot! Use a utensil. Transfer chicken to empty space on baking sheet.Reserve pan; no need to wipe clean. -
4 Finish the Chicken and Vegetables
Top chicken with 2 tsp. pesto (reserve remaining for sauce).
Roast in hot oven until pesto darkens slightly and chicken reaches a minimum internal temperature of 165 degrees, 10-12 minutes.Remove from oven. Transfer chicken to a plate and rest, at least 5 minutes.While chicken rests, make sauce. -
5 Make Sauce and Finish Dish
Return pan used to sear chicken to medium-high heat. Add cream base to hot pan and bring to a boil.
Once boiling, remove from burner and stir in remaining pesto, 2/3 the Parmesan (reserve remaining for garnish), and a pinch of pepper.Plate dish as pictured on front of card, placing chicken on sauce and garnishing with remaining Parmesan. Bon appétit!
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