Meal Kit
Culinary Collection
Parmesan-Crusted Chicken Breast
with spinach and artichoke tortellini
Prep & Cook Time: 30-40 min.
Spice Level: Not Spicy
Cook Within: 5 days
Contains: Milk, Eggs, Wheat
Chef
Ryan Pugh
Tortellini is such a fun word to say in a fake, obnoxious Italian accent. It's even more fun to eat; soft, rich, and filled with five cheeses, the richness is perfectly off-set by the briny artichokes and wholesome spinach. Paired with a juicy chicken breast topped with Parmesan, this meal is as Italian-American as it comes, accent or no. Tip: Make quick work of mincing garlic by smashing the whole clove with the side of your chef's knife. Then rock the knife back and forth, keeping the tip steady by resting your other hand over the top.
In Your Box (serves 2)
- 13 oz. Boneless Skinless Chicken Breasts
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9 oz. Par-Cooked 5-Cheese Tortellini
- 1 Roma Tomato
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2 oz. Light Cream Cheese
- 2 oz. Baby Spinach
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2 oz. Shredded Parmesan Cheese
- 2 oz. Artichoke Hearts
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0.42 oz. Mayonnaise
- 6 Chive Sprigs
- 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) xPorJ93g
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Calories830
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Carbohydrates56g
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Net Carbs50g
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Fat36g
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Protein66g
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Sodium1600mg
Recipe Steps
You Will Need
- Olive Oil
- Pepper
- Cooking Spray
- 1 Medium Non-Stick Pan
- 1 Baking Sheet
- 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 NY strip steak, follow same instructions as chicken in Steps 1 and 2, searing until browned, 2-3 minutes per side, then adding topping and roasting until steak reaches minimum internal temperature, 9-11 minutes. Rest, 3 minutes. Halve to serve.
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If using filets mignon, follow same instructions as chicken in Steps 1 and 2, searing until browned, 2-3 minutes per side, then adding topping and roasting until steak reaches minimum internal temperature, 7-9 minutes. Rest, 3 minutes.
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If using salmon, follow same instructions as chicken in Steps 1 and 2, searing, skin side up, until browned on one side, 2-3 minutes, then adding topping to flesh side, and roasting until salmon reaches minimum internal temperature, 7-10 minutes.
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1 Prepare the Ingredients
Drain and coarsely chop artichokes.
Mince chives.Core tomato and cut into 1/2" dice.Mince garlic.Pat chicken dry. -
2 Roast the Chicken
Place a medium non-stick pan over medium-high heat and add 1 tsp. olive oil. Add chicken to hot pan and sear until browned, 2-3 minutes per side.
Transfer chicken to prepared baking sheet. Top evenly with mayonnaise and half the Parmesan (reserve remaining for pasta). Reserve pan; no need to wipe clean.Roast in hot oven until chicken reaches a minimum internal temperature of 165 degrees, 10-12 minutes.While chicken roasts, cook pasta. -
3 Cook the Pasta
Once water is boiling, add pasta and cook until al dente, 4-5 minutes.
Reserve 1/2 cup pasta cooking water. Drain pasta in a colander and set aside. -
4 Start the Sauce
Return pan used to cook chicken to medium heat and add 2 tsp. olive oil. Add garlic to hot pan and cook until fragrant, 30-60 seconds.
Stir in artichokes, tomato, 1/2 cup water, cream cheese, and a pinch of pepper. Bring to a simmer.Once simmering, whisk or stir vigorously until creamy, 1-2 minutes. -
5 Finish Sauce and Finish Dish
Reduce heat to low. Stir in pasta until combined. If too thick, add pasta cooking water, 1 Tbsp at a time, until desired consistency is reached.
Add spinach and remaining Parmesan. Stir often until spinach wilts and cheese melts, 30-60 seconds.Remove from burner.Plate dish as pictured on front of card, garnishing pasta with chives. Bon appétit!
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