Meal Kit
Culinary Collection
Hazelnut and Sage Crusted Chicken Campanelle
with Gruyere Sauce, Mushrooms and Kale
Prep & Cook Time: 60+ min.
Spice Level: Not Spicy
Cook Within: 5 days
Contains: Tree Nuts (Hazelnuts), Milk, Wheat
Chef
Jimmy Cababa
In Your Box (serves 2)
- 13 oz. Boneless Skinless Chicken Breasts
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6 oz. Campanelle Pasta
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4 oz. Light Cream
- 4 oz. Cremini Mushrooms
- 2 oz. Kale
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2 oz. Shredded Grand Cru (Gruyere) Cheese
- ½ oz. Dijon Mustard
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½ oz. Hazelnut Pieces
- 1 Sage Sprig
- 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) 2qWpLvOR
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Calories910
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Carbohydrates76g
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Net Carbs71g
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Fat41g
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Protein61g
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Sodium1640mg
Recipe Steps
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
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1 Prepare The Ingredients
Stem kale and coarsely chop.
Cut mushrooms into 1/4" slices. -
2 Cook The Pasta
Once water is boiling, add pasta and cook until al dente, 8-10 minutes. Reserve 1 cup pasta cooking water.
While pasta cooks, prepare the chicken -
3 Fry The Sage and Cook The Chicken
Line a plate with a paper towel. Stem sage. Heat 2 tsp. olive oil in a medium oven-safe pan over medium heat. Add half the sage (reserve remaining for garnish) to hot pan and stir constantly until leaves are crispy and slightly darker in color, 1-2 minutes. Transfer to towel-lined plate.
Reserve pan; no need to wipe clean.Pat chicken breasts dry, and season both sides with a pinch of salt and pepper.In the same pan over medium-high heat, Add chicken to hot pan and cook until browned, 2-3 minutes per side.Transfer chicken to prepared baking sheet. Top evenly with mustard and hazelnuts.Roast until chicken reaches a minimum internal temperature of 165 degrees, 10-12 minutes.Reserve pan; no need to wipe clean. -
4 Cook The Vegetables
In the same pan, add 2 tsp olive oil, kale, mushrooms, and garlic salt. Cook until mushrooms are browned and kale is softened, 4-5 minutes. Add cream, cheese, and 1/4 cup pasta water. Bring to a simmer.
If too dry, add remaining pasta cooking water 1 Tbsp. at a time until desired consistency is reached. -
5 Finish The Dish
Plate dish as pictured on front of card, topping chicken with crispy sage. Bon appétit!
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