Meal Kit
Chicken with Creamy Spinach Sauce
and Parmesan cottage fries
Prep & Cook Time: 30-40 min.
Spice Level: Not Spicy
Cook Within: 5 days
Contains: Milk
Chef
Laura Alpern
Maybe “eat your spinach” has always been a threat to you, not a promise, but in this meal, we swear, spinach is a treat. How could it not be, turned into a creamy, cheesy, pesto-y sauce that enrobes the chicken with fantastic flavor? Eat your spinach, it turns out, was right all along!
In Your Box (serves 2)
- 12 oz. Yukon Potatoes
- 12 oz. Boneless Skinless Chicken Breasts
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4 fl. oz. Cream Sauce Base
- 2 oz. Baby Spinach
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1 oz. Grated Parmesan
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1 oz. Basil Pesto
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⅗ oz. Butter
- 1 tsp. Blackening 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) pq1kED35
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Calories560
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Carbohydrates35g
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Net Carbs32g
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Fat27g
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Protein45g
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Sodium1470mg
Recipe Steps
You Will Need
- Olive Oil
- Pepper
- Cooking Spray
- 1 Medium Non-Stick Pan
- 1 Baking Sheet
- 1 Microwave-Safe Bowl
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, cooking until browned, 2-3 minutes per side, then roasting until pork reaches minimum internal temperature, 6-8 minutes. Rest, 3 minutes.
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If using filets mignon, follow same instructions as chicken in Steps 1, 3, and 4, cooking until browned, 2-3 minutes per side, then roasting in hot oven until steaks reach a minimum internal temperature, 7-9 minutes. Rest, 3 minutes.
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If using New York strip steak, follow same instructions as chicken in Steps 1, 3, and 4, cooking until browned, 2-3 minutes per side, then roasting in hot oven until steaks reach a minimum internal temperature, 9-11 minutes. Rest, 3 minutes.
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1 Prepare the Ingredients
Place butter in a large microwave-safe bowl. Microwave until melted, 30-60 seconds.
While butter melts, slice potatoes into 1/4" rounds.Pat chicken breasts dry, and season both sides with blackening seasoning. -
2 Start the Potatoes
To bowl with melted butter, add potatoes, garlic salt, half the cheese (reserve remaining for spinach), and a pinch of pepper. Gently stir to combine.
Transfer potatoes to prepared baking sheet. Spread into a single layer on one side of baking sheet (some overlap is OK).Roast in hot oven until lightly browned and tender, 15-20 minutes.Potatoes will finish cooking in a later step.While potatoes 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.Remove from burner. Chicken will finish cooking in a later step. -
4 Finish the Potatoes and Chicken
After 15-20 minutes, carefully remove baking sheet from oven. Transfer chicken to empty space. Reserve pan; no need to wipe clean.
Roast again in hot oven until potatoes are tender and browned and chicken reaches a minimum internal temperature of 165 degrees, 10-12 minutes.While potatoes and chicken roast, continue recipe. -
5 Make Sauce and Finish Dish
Return pan used to sear chicken to medium heat.
Add 1 tsp. olive oil and spinach to hot pan. Stir occasionally until wilted, 1-2 minutes.Add cream base, remaining cheese, pesto, and a pinch of pepper. Stir occasionally until warmed through and slightly thickened, 1-2 minutes.Remove from burner.Plate dish as pictured on front of card, topping chicken with sauce. Bon appétit!
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