Italian Chicken Pasta with Creamy Leek Sauce
Chef's Favorite
Chicken
Dairy
Wheat
15 minutes
2 Servings per kit
Overview
All natural chunks of Italian seasoned chicken and cremini mushroom are pan sauteed then combined with creamy leek bechamel. Freshly cooked house-made pasta, and sweet peas complete the dish along with shredded Parmesan and lemony chive oil. A tasty gourmet meal in under 20 minutes!
Cooking instructions
- Place the medium pot on high heat with 5 cups of water and a 1/2 teaspoon of salt. Bring to a boil then add the fresh pasta to the pot. Boil for 3 minutes. Remove a 1/4 cup of cooking liquid then drain the pasta.
- Wipe the mushrooms clean with a damp paper towel then cut into 1/4-inch slices. Heat the large sauté pan on medium-high heat and add 3-4 teaspoons of oil. (We recommend olive oil if you have it.) Preheat for 3 minutes then carefully add the diced chicken to the pan. Sauté for 3 minutes then add the sliced mushrooms. Cook for 2-3 minutes more to brown and soften the mushrooms then lower the burner to medium heat.
- Now add in the mushroom leek sauce plus rinse the container out with the pasta cooking liquid and add that as well. Bring to a low simmer then stir in the pasta and peas. Cook for another 2-3 minutes until the sauce thickens slightly and the pasta is hot. Please turn off all heating elements.
- Divide the creamy chicken pasta between 2 bowls. Drizzle on the chive oil to taste. Pour a glass of wine and enjoy this decadent delight!
Place your meal kits in the refrigerator upon receipt. *Thoroughly cook all ingredients that come in contact with raw proteins (meats, poultry, seafood, and eggs). You consume raw or undercooked proteins at your own risk. **Food has been prepared in a kitchen that uses products containing wheat, soybeans, milk, peanuts, tree nuts, shellfish, fish, sesame, and eggs, and may contain traces of these allergens.