Family Meal Kit
One-Pot Garlic Asiago Chicken Cutlet
with spaghetti primavera
Prep & Cook Time: 30-40 min.
Spice Level: Not Spicy
Cook Within: 5 days
Contains: Milk, Wheat
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Under %{max_calories} caloriesOver 30g protein
Chef
Jimmy Shay
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 Breast Cutlets
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10 oz. Spaghetti
- 1 Red Bell Pepper
- 1 Zucchini
- 1 Roma Tomato
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2 oz. Shredded Asiago Cheese
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2 oz. Sun Dried Tomato Pesto
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1 oz. Shredded Parmesan Cheese
- 2 tsp. Chicken Broth Concentrate
- 1 tsp. Garlic and Parsley 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) EOdJYBPG
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Calories610
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Carbohydrates63g
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Net Carbs56g
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Fat20g
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Protein46g
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Sodium1250mg
Recipe Steps
You Will Need
- Olive Oil
- Salt
- Pepper
- 1 Large 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 top round steak, pat dry. Cook until steak reaches desired doneness, or 3-5 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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1 Cook the Pasta
Once water is boiling, add pasta and cook until al dente, 8-10 minutes.
Remove from burner. Reserve 1/2 cup pasta cooking water. Drain in a colander and set aside. Reserve pot; no need to wipe clean.While pasta cooks, continue recipe. -
2 Prepare the Ingredients
Remove stem, seeds, and ribs, and cut bell pepper into 1/2" dice.
Core tomato and cut into 1/2" dice.Trim zucchini ends, quarter, and cut into 1/2" dice. Zucchini quantity may vary, but total weight will remain the same. Don't worry; recipe instructions are not impacted.Pat chicken dry and season both sides with garlic and parsley seasoning and a pinch of salt and pepper. -
3 Cook the Chicken and Vegetables
Return pot used to cook pasta to medium-high heat and add 2 tsp. olive oil. Add chicken cutlets to hot pot and cook until browned on one side, 3-5 minutes.
Flip chicken, and add zucchini, tomatoes, and bell peppers. Cover with a lid. Cook until chicken is browned and reaches a minimum internal temperature of 165 degrees, 3-5 minutes.Cutlet thickness can vary; if you receive a thinner cutlet, we recommend checking for doneness sooner.Uncover and transfer chicken to a plate. Top with Asiago and tent with foil. Keep vegetables in pot. -
4 Add the Pasta and Sauce
Add 2 tsp. olive oil, pasta, chicken base, half the Parmesan (reserve remaining for garnish), half the pasta cooking water, pesto, and 1/2 tsp. salt to hot pot with vegetables. Stir until combined and heated through, 2-4 minutes.
If too thick, add additional pasta cooking water, 1 tsp. at a time, until desired consistency is reached.Remove from burner. -
5 Finish the Dish
Plate dish as pictured on front of card, topping pasta with chicken and garnishing with remaining Parmesan. Bon appétit!
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