Meal Kit
Sausage and Chickpea Campanelle
with lemon and Parmesan
Prep & Cook Time: 25-35 min.
Spice Level: Not Spicy
Cook Within: 5 days
Contains: Milk, Wheat
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Over 30g protein
Chef
Jimmy Shay
This newly developed Home Chef First Taste meal has undergone extensive testing in our Home Chef R&D kitchen, and now it’s time to trial it with real-life customers like you. First Taste meals may utilize exciting new ingredients or techniques/equipment not commonly found in our recipes, so we value your feedback to ensure these new recipes work for you and taste delicious. We read each and every review—so let us know what you think!
In Your Box (serves 2)
- 15½ oz. Canned Chickpeas
- 8 oz. Italian Pork Sausage
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6 oz. Campanelle Pasta
- 1 Lemon
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1 oz. Shredded Parmesan Cheese
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1 oz. Cream Cheese
- 2 Green Onions
- 2 tsp. Chicken Broth Concentrate
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¼ oz. AP Flour
- 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) n3vlj1qe
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Calories960
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Carbohydrates110g
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Net Carbs100g
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Fat38g
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Protein48g
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Sodium1830mg
Recipe Steps
You Will Need
- Olive Oil
- Salt
- 1 Large Pot
- 1 Large Non-Stick Pan
- 1 Zester
- 2 Colander/Strainers
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 16 oz. Italian sausage, follow same instructions as 8 oz., working in batches if necessary.
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If using shrimp, pat dry. Cook until pink and shrimp reach minimum internal temperature, 2-3 minutes per side.
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If using steak strips, pat dry, coarsely chop, then separate pieces. Stir occasionally until steak reaches minimum internal temperature, 4-6 minutes. Rest, 3 minutes.
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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 cup pasta cooking water. Drain pasta in a colander/strainer and set aside.While pasta cooks, continue recipe. -
2 Prepare the Ingredients
Drain and rinse chickpeas in another colander/strainer.
Zest and halve lemon. Cut one half into wedges and juice the other half.Trim and thinly slice green onions on an angle, keeping white and green portions separate. Mince garlic.Remove Italian sausage from casing, if necessary. -
3 Cook the Sausage
Place a large non-stick pan over medium-high heat and add 2 tsp. olive oil.
Add sausage to hot pan. Break into smaller pieces until no pink remains and sausage reaches a minimum internal temperature of 160 degrees, 4-6 minutes.Reduce heat to medium. -
4 Add the Sauce and Chickpeas
Add white portions of green onions and garlic to hot pan. Stir occasionally until fragrant, 30-60 seconds.
Add flour and stir often until no dry flour remains, 30-60 seconds.Add 1/2 cup reserved pasta cooking water, a pinch of salt, 2 tsp. lemon zest, 1 tsp. lemon juice, cream cheese, and chicken base. Stir to combine and bring to a simmer.Once simmering, add chickpeas and stir occasionally until heated through, 3-4 minutes. -
5 Add Pasta and Finish Dish
Add cooked pasta to hot pan.
Stir occasionally until combined and sauce has slightly thickened, 2-3 minutes.If sauce is too thick, add additional reserved pasta cooking water, 1 Tbsp. at a time, until desired consistency is reached.Remove from burner.Plate dish as pictured on front of card, topping pasta with shredded cheese. Garnish with green portions of green onions and squeeze lemon wedges over to taste. Bon appétit!
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