Meal Kit
Hearty Chicken Stew
with kale and butternut squash
Prep & Cook Time: 35-45 min.
Spice Level: Not Spicy
Cook Within: 5 days
Contains: Milk
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Under %{max_calories} caloriesUnder 35g carbs
Chef
Nigel Palmer
The leaves are budding, the wind is dying down, and there's a slight warmth in the air, so different from the dead February cold. Spring has begun to be sprung! But before warm weather returns, feast one last time on warm winter stews. Succulent chicken and warm butternut squash in a creamy, rich broth, spoonful after spoonful bringing scrumptious heat to the stomach. Spring is coming, but while the cold remains, you'll have the perfect soup to keep yourself warm.
In Your Box (serves 2)
- 12 oz. Butternut Squash, Cubed
- 12 oz. Diced Boneless Skinless Chicken Breasts
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4 oz. Light Cream
- 3 oz. Kale
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2 oz. Grated Parmesan
- 1 Shallot
- 4 tsp. Mirepoix Broth Concentrate
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0.24 oz. Parmesan Cheese Crisps
- 2 Garlic Cloves
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) oql6XV3k
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Calories630
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Carbohydrates38g
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Net Carbs33g
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Fat32g
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Protein51g
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Sodium1930mg
Recipe Steps
You Will Need
- Olive Oil
- Salt
- Pepper
- 1 Medium Pot
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 24 oz. diced chicken, follow same instructions as 12 oz. chicken, seasoning with ¼ tsp. salt and a pinch of pepper. Cook in batches if necessary, until chicken reaches minimum internal temperature.
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If using whole chicken breasts, pat dry and, on a separate cutting board, cut into 1" dice and season with a pinch of salt and pepper. Follow same instructions as diced chicken, cooking until chicken reaches minimum internal temperature.
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1 Prepare the Ingredients
Stem kale and coarsely chop.
Peel and halve shallot. Cut into 1/4" dice.Coarsely crush Parmesan crisps.Mince garlic.Pat diced chicken dry, and season all over with a pinch of salt and pepper. -
2 Cook the Chicken
Place a medium pot over medium-high heat and add 2 tsp. olive oil.
Add diced chicken to hot pot. Stir occasionally until chicken is lightly browned and reaches a minimum internal temperature of 165 degrees, 4-6 minutes.Remove chicken to a plate. Reserve pot; no need to wipe clean. -
3 Start the Stew
Return pot used to cook chicken to medium heat and add 1 tsp. olive oil. Add shallot to hot pan and stir often until tender, 2-3 minutes.
Add garlic and cook, 1 minute.Add butternut squash, 13/4 cups water, mirepoix base, 1/4 tsp. salt, and a pinch of pepper. Increase heat to medium-high and bring to a boil.Once boiling, cover and cook until tender but not mushy, 7-10 minutes. -
4 Finish the Stew
Add kale to pot. Cover, and cook until wilted, 2-4 minutes.
Add chicken and any accumulated juices and cream. Return to a boil.Once boiling, remove from burner. Stir in grated Parmesan. -
5 Finish the Dish
Plate dish as pictured on front of card, garnishing with Parmesan crisps. Bon appétit!
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