Meal Kit
Creamy Garlic Parmesan Chicken
with Tuscan butter green beans
Prep & Cook Time: 20-30 min.
Spice Level: Medium
Cook Within: 5 days
Contains: Milk, Wheat
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Under %{max_calories} caloriesUnder 35g carbs
Chef
Laura Alpern
Cream, garlic, Parmesan, and chicken. Need we say more? Picture each bite with a tender, juicy piece of chicken in a delicious, creamy, garlic, cheesy sauce. Is your mouth watering yet? Ours is.
In Your Box (serves 2)
- 12 oz. Boneless Skinless Chicken Breasts
- 12 oz. Green Beans
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4 fl. oz. Cream Sauce Base
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⅘ oz. Tuscan Herb Butter
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½ oz. Crispy Fried Onions
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½ oz. Shredded Parmesan Cheese
- 4 Garlic Cloves
- ¼ tsp. Red Pepper Flakes
- 1 tsp. Italian Seasoning Blend
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) xPoRoZ3g
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Calories520
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Carbohydrates21g
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Net Carbs15g
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Fat29g
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Protein42g
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Sodium1100mg
Recipe Steps
You Will Need
- Olive Oil
- Salt
- Pepper
- 1 Medium Non-Stick Pan
- 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 filets mignon or sirloin steak, follow same instructions as chicken in Step 1, cooking until steaks reach desired doneness, or 4-6 minutes per side for medium/medium-well. Rest, 3 minutes. Steak thickness can vary; if you receive a thinner steak, we recommend checking for doneness sooner.
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If using salmon fillets, pat dry and season flesh side with a pinch of pepper. Follow same instructions as chicken in Step 1, cooking, skin side up first, until browned and salmon reaches minimum internal temperature, 4-6 minutes per side.
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1 Cook the Chicken
Pat chicken dry, and season both sides with a pinch of pepper. Place a medium non-stick pan over medium heat and add 1 tsp. olive oil.
Add chicken to hot pan, and cook until browned and chicken reaches a minimum internal temperature of 165 degrees, 5-7 minutes per side.Remove from burner. Transfer to a plate and tent with foil to keep warm. Reserve pan; no need to wipe clean.While chicken cooks, continue recipe. -
2 Prepare the Ingredients
Trim ends off green beans.
Mince garlic. -
3 Cook the Green Beans
Place a large non-stick pan over medium-high heat and add 2 tsp. olive oil. Add green beans to hot pan and cook, 1 minute.
Add 1/4 cup water. Cover, and cook until tender, 6-8 minutes.If green beans need more time, add 2 Tbsp. water, cover, and stir occasionally, 1-3 minutes.Stir in 1 tsp. garlic (reserve remaining for sauce), 1/4 tsp. salt, a pinch of pepper, and butter (to taste) until garlic is fragrant and butter is melted, 1-2 minutes.Remove from burner.While green beans cook, continue recipe. -
4 Make the Sauce
Return pan used to cook chicken to medium heat. Add remaining garlic to hot pan and stir often until fragrant, 30-60 seconds.
Add cream base, Parmesan, half the Italian seasoning (remaining is yours to use as you please!), a pinch of pepper, and red pepper flakes (to taste). Stir occasionally until bubbling and slightly thickened, 1-2 minutes.Remove from burner. -
5 Finish the Dish
Plate dish as pictured on front of card, topping chicken with sauce and garnishing green beans with crispy onions. Bon appétit!
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