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✅ Hands-on tested by our editors📅 Reviewing meal kits since 2014📊 1,900 meals in our database🧾 Macros sourced from HelloFresh🔄 Availability checked weekly
Nutrition per serving
Protein23% · 56g
Carbs33% · 82g
Fat44% · 48g
8g
Fiber
360mg
Sodium
5.7g
Protein / 100 cal
Per serving, as packaged by HelloFresh. Oils, salt & pepper added at home aren't included.
📊 How this meal stacks up
Benchmarked against every meal in our database
Protein rank
91th pctl
More protein than 91% of 1,474 meals
Protein density
5.7g /100cal
Leaner than 74% of meals
vs Poultry average
22% heavier
This990
Avg812
🧾 Diet fit
Based on this meal's macros per serving
✓ High protein✕ Low carb✕ Keto-friendly✕ Under 500 cal✓ High fiber✓ Lower sodium
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Allergens & dietary
Contains Allergens aren't itemized by this provider — check the package label before cooking.
Dietary✓ High Protein✓ Sodium Smart✓ Pork-free
Allergen & dietary details are sourced from the meal provider and can change between weeks. Facilities are not certified allergen-free and trace cross-contact is possible. If you have a serious allergy, always confirm against the package label.
Ingredients
Chopped Chicken Breast
Asparagus
Cream Cheese
Lemon
Penne Pasta
Parmesan Cheese
Garlic Herb Butter
Tomato
Panko Breadcrumbs
Chili Flakes
Scallions
Sliced Almonds
Olive Oil
Black Pepper
Cooking Oil
Butter
Salt
How to make it
1
Bring a large pot of salted water to a boil.Once boiling, add penne to pot. Cook, stirring occasionally, until al dente, 9-11 minutes.Reserve ½ cup pasta cooking water (1 cup for 4 servings), then drain.
2
Meanwhile, wash and dry produce.Zest and quarter lemon. Trim and discard woody bottom ends from asparagus; cut stalks crosswise into 1-inch-long pieces. Dice tomato. Trim and thinly slice scallions, separating whites from greens.Melt 1 TBSP plain butter in a large pan over medium-high heat. Add panko and almonds; season with salt and pepper. Cook, stirring, until golden brown, 3-4 minutes.Turn off heat. Stir in a pinch of lemon zest and a pinch of chili flakes. Transfer to a small bowl.
3
Heat a drizzle of olive oil in same pan over medium-high heat. Add asparagus and cook, stirring often, until bright green and tender, 2-4 minutes.Add tomato and cook, stirring, until slightly softened, 1-2 minutes. Season with salt and pepper.While veggies cook, pat chicken* dry with paper towels; season with salt and pepper. Heat a drizzle of oil in a separate large pan over medium-high heat. Add chicken; cook, stirring occasionally, until cooked through, 4-6 minutes.
4
Add drained penne, garlic herb butter, cream cheese, half the Parmesan (save the rest for serving), and ⅓ cup reserved pasta cooking water (½ cup for 4 servings) to pan with veggies; stir until thoroughly combined. Season with salt and pepper.
5
Add scallion whites, remaining lemon zest, 1 TBSP plain butter (2 TBSP for 4 servings), and as many remaining chili flakes as you like to pan with pasta. Cook, stirring, until everything is thoroughly coated in sauce, 1-2 minutes. TIP: If needed, stir in more reserved pasta cooking water a splash at a time. Turn off heat; stir in a squeeze of lemon juice to taste. Taste and season with salt and pepper.Stir in chicken along with scallion whites.
6
Divide pasta between bowls. Sprinkle with panko mixture and remaining Parmesan. Add a drizzle of olive oil over bowls.
Garnish with scallion greens and serve with remaining lemon wedges on the side.
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Bring a large pot of salted water to a boil.Once boiling, add penne to pot. Cook, stirring occasionally, until al dente, 9-11 minutes.Reserve ½ cup pasta cooking water (1 cup for 4 servings), then drain.
2
Step 2
Meanwhile, wash and dry produce.Zest and quarter lemon. Trim and discard woody bottom ends from asparagus; cut stalks crosswise into 1-inch-long pieces. Dice tomato. Trim and thinly slice scallions, separating whites from greens.Melt 1 TBSP plain butter in a large pan over medium-high heat. Add panko and almonds; season with salt and pepper. Cook, stirring, until golden brown, 3-4 minutes.Turn off heat. Stir in a pinch of lemon zest and a pinch of chili flakes. Transfer to a small bowl.
3
Step 3
Heat a drizzle of olive oil in same pan over medium-high heat. Add asparagus and cook, stirring often, until bright green and tender, 2-4 minutes.Add tomato and cook, stirring, until slightly softened, 1-2 minutes. Season with salt and pepper.While veggies cook, pat chicken* dry with paper towels; season with salt and pepper. Heat a drizzle of oil in a separate large pan over medium-high heat. Add chicken; cook, stirring occasionally, until cooked through, 4-6 minutes.
4
Step 4
Add drained penne, garlic herb butter, cream cheese, half the Parmesan (save the rest for serving), and ⅓ cup reserved pasta cooking water (½ cup for 4 servings) to pan with veggies; stir until thoroughly combined. Season with salt and pepper.
5
Step 5
Add scallion whites, remaining lemon zest, 1 TBSP plain butter (2 TBSP for 4 servings), and as many remaining chili flakes as you like to pan with pasta. Cook, stirring, until everything is thoroughly coated in sauce, 1-2 minutes. TIP: If needed, stir in more reserved pasta cooking water a splash at a time. Turn off heat; stir in a squeeze of lemon juice to taste. Taste and season with salt and pepper.Stir in chicken along with scallion whites.
6
Step 6
Divide pasta between bowls. Sprinkle with panko mixture and remaining Parmesan. Add a drizzle of olive oil over bowls.
Garnish with scallion greens and serve with remaining lemon wedges on the side.
HelloFresh is the most popular meal kit in the US, offering 90+ recipes per week across Classic, Family, Veggie, Fit & Wholesome, and Quick & Easy plans.
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