Family Meal Kit
One-Pan Red Pepper-Crusted Chicken Cutlet
with creamy penne
Prep & Cook Time: 20-30 min.
Spice Level: Not Spicy
Cook Within: 5 days
Contains: Milk, Wheat
-
Under %{max_calories} calories
Chef
Maija Barnes
Who's excited for piles of dishes that stretch from floor to ceiling? Anybody...anybody....Bueller...? Hey, no problem! These one pot (or pan), four-serving meals are made with you in mind. We designed them for family taste buds (even picky eaters), so it's all the fresh ingredients and delicious flavors you expect from Home Chef, but simplified to require just one pot or pan. No more hours amongst the suds; one pot, one pan, one happy family!
In Your Box (serves 4)
- 20 oz. Boneless Skinless Chicken Cutlet
-
16 oz. Cooked Penne Pasta
- 6 oz. Rainbow Baby Bell Peppers
-
4 oz. Cream Cheese
-
1 oz. Shredded Asiago Cheese
-
1 oz. Crispy Red Peppers
-
2 Tbsp. Roasted Red Pepper Pesto
- 2 Green Onions
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.
-
Nutrition (per serving) QPG9WnOE
-
Calories570
-
Carbohydrates48g
-
Net Carbs45g
-
Fat25g
-
Protein39g
-
Sodium1280mg
Recipe Steps
You Will Need
- Olive Oil
- Salt
- Pepper
- 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
-
1 Prepare the Ingredients
Remove stems and seeds, and cut bell peppers into 1/4" rings.
Trim and thinly slice green onions on an angle, keeping white and green portions separate. -
2 Prepare the Chicken
Coarsely crush crispy red peppers in shipping bag.
Pat chicken dry and season both sides with 1/2 tsp. salt and a pinch of pepper. Top chicken evenly with crushed crispy red peppers, pressing firmly to adhere to one side. -
3 Cook the Chicken
Place a large non-stick pan over medium heat and add 1 Tbsp. olive oil. Add chicken to hot pan, crust-side down, and cook until browned and chicken reaches a minimum internal temperature of 165 degrees, 3-5 minutes per side.
Cutlet thickness can vary; if you receive a thinner cutlet, we recommend checking for doneness sooner.Remove from burner. Transfer chicken to a plate and tent with foil. Wipe pan clean and reserve. -
4 Make the Sauce
Return pan used to cook chicken to medium heat and add 1 tsp. olive oil. Add white portions of green onions and bell peppers to hot pan and stir occasionally until vegetables are tender, 4-5 minutes.
Stir in softened cream cheese, pesto, 3/4 cup water, 1/2 tsp. salt, and a pinch of pepper. Bring to a simmer.Once simmering, stir occasionally until combined and slightly thickened, 2-3 minutes. -
5 Add Pasta and Finish Dish
Add pasta to hot pan and stir until coated and heated through, 3-4 minutes.
Remove from burner. Plate dish as pictured on front of card, garnishing pasta with green portions of green onions and shredded cheese. Bon appétit!
Home Chef is a meal kit delivery service - order and receive home food delivery weekly. Choose from 21 fresh recipes featuring steak, chicken, pork, fish, vegetarian options, and beyond to meet your cooking needs each week.