Meal Kit
Fiesta Chicken and Fire Roasted Corn Campanelle
with cotija
Prep & Cook Time: 15-20 min.
Spice Level: Mild
Cook Within: 5 days
Contains: Milk, Wheat
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Over 30g protein
- Mediterranean
Chef
Laura Alpern
Whether you’re a first time customer, you’ve been a part of the Home Chef family since day one, or you’re somewhere in the middle, our Classic Meal Kits will never steer you wrong. These meal kits have been with us from the start and keep getting better. With numerous options each week, you’ll find delicious and creative meals for any skill level and dietary preference. You can’t go wrong with the classics.
In Your Box (serves 2)
- 10 oz. Diced Boneless Skinless Chicken Breasts
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4 fl. oz. Cream Sauce Base
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6 oz. Campanelle Pasta
- 3 oz. Fire Roasted Corn
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2 Pepperjack Cheese Slices
- 2 Green Onions
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½ oz. Grated Cotija Cheese
- 2 Garlic Cloves
- 1 tsp. Fiesta Seasoning
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) EOd1d73G
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Calories730
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Carbohydrates78g
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Net Carbs74g
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Fat25g
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Protein49g
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Sodium1310mg
Recipe Steps
You Will Need
- Olive Oil
- Salt
- Pepper
- 1 Medium Pot
- 1 Large Non-Stick Pan
- 1 Colander/Strainer
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 Italian sausage, remove from casing, if necessary. Break up sausage until no pink remains and sausage reaches minimum internal temperature, 4-6 minutes.
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If using petite scallops, pat dry. Let oil in pan heat, 3 minutes. After 3 minutes, cook undisturbed, 90 seconds. After 90 seconds, stir occasionally until scallops reach minimum internal temperature, 60-90 seconds. Scallops will vary in amount as they are portioned by weight. Don't worry, the sweet flavor and tender texture will be the same.
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If using shrimp, pat dry. Cook until pink and shrimp reach minimum internal temperature, 2-3 minutes per side.
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1 Cook the Pasta
Once water is boiling, add pasta and cook until al dente, 10-11 minutes.
Remove from burner. Reserve 1/2 cup pasta cooking water. Drain pasta in a colander/strainer and set aside.While pasta cooks, continue recipe. -
2 Prepare the Ingredients
Tear cheese slices into bite-sized pieces.
Trim and thinly slice green onions, keeping white and green portions separate.Mince garlic.Pat chicken dry. -
3 Cook the Chicken
Place a large non-stick pan over medium-high heat and add 2 tsp. olive oil.
Add chicken and a pinch of salt and pepper to hot pan. Stir occasionally until golden-brown and chicken reaches a minimum internal temperature of 165 degrees, 5-7 minutes. -
4 Add the Sauce
Add garlic, white portions of green onions, and fiesta seasoning to hot pan. Stir occasionally until garlic is fragrant, 30-60 seconds.
Add cream base, corn, 2 Tbsp. reserved pasta cooking water, 1/4 tsp. salt, and a pinch of pepper.Stir to combine and bring to a simmer. -
5 Add Pasta and Finish Dish
Once simmering, add cheese slices (to taste) and pasta to hot pan. Stir often until cheese is melted and pasta is coated, 1-2 minutes.
If sauce is too thick, add additional reserved pasta cooking water, 1 Tbsp. at a time, until desired consistency is reached.Remove from burner.Plate dish as pictured on front of card, topping pasta with cotija. Garnish with green portions of green onions. Bon appétit!
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