Family Meal Prep Bundle with Chicken & Pork Chorizo

Family Meal Prep Bundle

with Chicken & Pork Chorizo

65 MIN
8 Servings
Wellness at Blue Apron
Find recipes that suit your lifestyle with our new nutritionist-approved dietary tags.
Vegetarian
Our vegetarian recipes contain no meat, poultry, fish, or seafood, but may include eggs, and animal-based dairy products, such as cheese and sour cream, as well as honey.
600 Calories Or Less
All of these delicious recipes come in at 600 calories or less per serving, ideal for those who choose to monitor their caloric intake, without sacrificing flavor. The US Food & Drug Administration recommends a 2000 calorie daily intake for the general population. The 600 calorie cap equates to 30% of total 2000 calories per day based on 3 meals per day with 200 calories remaining for snack or beverage.
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If you spot the WW logo next to a recipe, get excited! These recipes factor in calories, sugar, saturated fats, and protein to help guide you toward nutritious foods—while still keeping dinner satisfying and delicious. PersonalPoints™ are assigned to recipes on an “as packaged” basis. To learn more about WW (formerly Weight Watchers) visit our partner’s website at WW.com.
Carb Conscious
Our Carb Conscious recipes provide a balanced approach to carbohydrate consumption by replacing refined carbohydrates from sources like white flour, rice, and cane sugar with high-fiber foods like fresh vegetables, fruits, and whole grains. Our Carb Conscious recipes have 42g or less of net carbohydrates (total carbohydrates minus dietary fiber) per serving, a 25% reduction in net carbs compared to the average Blue Apron recipe served in 2019. Due to the natural variation in size of and contribution of produce in our recipes, some recipes can be badged as Carb Conscious at 45g or less net carbs per serving.

From the Test Kitchen

Meet your weekday hero that gets family dinner on the table in a snap. Designed to cook at once and give you multiple meals, these crowd-pleasing recipes feature a changing mix of meat, grains, and veggies with delicious flavors that satisfy all.

This week's meals are:
Pesto Chicken & Orzo Bake with Mushrooms, Peppers & Spinach
Creamy Tomatillo Chorizo Tacos with Veggies, Pepitas & Crispy Onions
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  • Nutrition
    PER SERVING
  • Calories
    780 Cals (est.)
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fresh
ingredients
Family Meal Prep Bundle with Chicken & Pork Chorizo
Title
  • 18 oz Boneless Chicken Breast Pieces
  • 1 Tbsp Italian Seasoning (Whole Dried Basil, Sage, Oregano, Savory, Rosemary, Thyme & Marjoram)
  • ½ lb Orzo Pasta
  • ¼ cup Mascarpone Cheese
  • 4 oz Smoked Gouda Cheese
  • ⅓ cup Basil Pesto
  • ¼ cup Cream
  • ¼ cup Grated Parmesan Cheese
  • 18 oz Pork Chorizo
  • 8 Flour Tortillas
  • ½ cup Sour Cream
  • ⅓ cup Crispy Onions
  • ¾ cup Tomatillo-Poblano Sauce
  • 2 Tbsps Raw Pepitas
  • ¼ tsp Crushed Red Pepper Flakes
  • 2 Red Onions
  • 2 Bell Peppers
  • 5 oz Baby Spinach
  • ½ lb Mushrooms
  • 2 Tbsps Red Wine Vinegar
  • 2½ Tbsps Chicken Or Vegetable Demi-Glace
  • 2 tsps Honey
time-saving
tips & techniques
Cook the pasta
1 Cook the pasta

Remove the honey from the refrigerator to bring to room temperature. Place an oven rack in the center of the oven; preheat to 450°F. Fill a large pot 3/4 of the way up with salted water. Cover and heat to boiling on high. Once boiling, add the pasta and cook 7 to 9 minutes, or until tender. Turn off the heat. Drain thoroughly and return to the pot.

Prepare the ingredients
2 Prepare the ingredients

Meanwhile, wash and dry the fresh produce. Cut the mushrooms into bite-sized pieces. Halve, peel, and medium dice the onions. Cut off and discard the stems of the bell peppers. Halve lengthwise; remove the ribs and seeds, then medium dice. Grate the smoked gouda on the large side of a box grater. Roughly chop the pepitas. In a bowl, combine the sour cream and tomatillo-poblano sauce. Taste, then season with salt and pepper if desired.

Cook the chicken
3 Cook the chicken

Pat the chicken dry with paper towels; place in a bowl. Season with salt, pepper, and the Italian seasoning. Toss to coat. In a large pan (nonstick, if you have one), heat a drizzle of olive oil on medium-high until hot. Add the seasoned chicken in an even layer. Cook, without stirring, 3 to 4 minutes, or until lightly browned. Continue to cook, stirring occasionally, 3 to 4 minutes, or until browned and cooked through. Transfer to the pot of cooked pasta. Wipe out the pan.

Cook the chorizo
4 Cook the chorizo

In the same pan, heat a drizzle of olive oil over medium-high until hot. Add the chorizo. Cook, stirring frequently and breaking the meat apart with a spoon, 7 to 9 minutes, or until browned and cooked through. Transfer to a large bowl. Wipe out the pan.

Cook the vegetables
5 Cook the vegetables

In the same pan, heat a drizzle of olive oil on medium-high until hot. Add the mushroom pieces in an even layer. Cook, without stirring, 3 to 4 minutes, or until lightly browned. Add the diced onions and diced peppers; season with salt and pepper. Cook, stirring frequently, 3 to 4 minutes, or until lightly browned and softened. Add the demi-glace (carefully, as the liquid may splatter), vinegar, honey (kneading the packet before opening), and as much of the red pepper flakes as you’d like, depending on how spicy you’d like the dish to be; season with salt and pepper. Cook, stirring frequently, 1 to 2 minutes, or until thoroughly combined.

Add the spinach & finish the vegetables
6 Add the spinach & finish the vegetables

Add the spinach to the pan; season with salt and pepper. Cook, stirring frequently, 1 to 2 minutes, or until the spinach is wilted. Transfer half the cooked vegetables to the pot of cooked chicken and pasta. Stir to combine. Transfer the remaining cooked vegetables to the bowl of cooked chorizo. Stir to combine.

Finish & serve the pasta bake
7 Finish & serve the pasta bake

To the pot of cooked chicken, pasta, and vegetables, add the pesto, mascarpone, and cream; season with salt and pepper. Stir until thoroughly combined. Taste, then season with salt and pepper if desired. Lightly oil a large baking dish. Transfer the finished pasta to the baking dish. Evenly top with the grated gouda

STOP & STORE: If you’re planning to enjoy this meal at a later time, stop here and place the prepared food in airtight containers (or tightly cover with plastic wrap). Store in the refrigerator. Use the reheating instructions below to finish. 

FINISH & SERVE: Bake 9 to 11 minutes, or until heated through and the cheese is melted. Remove from the oven and let stand at least 2 minutes before serving. Serve the finished bake garnished with the parmesan. Enjoy! 

Finish & serve the chorizo tacos
8 Finish & serve the chorizo tacos

STOP & STORE: If you’re planning to enjoy this meal at a later time, stop here and place the prepared food in airtight containers (or tightly cover with plastic wrap). Store in the refrigerator. Use the reheating instructions below to finish. 

FINISH & SERVE: Wrap the tortillas in a damp paper towel and microwave on high 1 minute, or until heated through. Transfer the warmed tortillas to a work surface and carefully unwrap. Assemble the tacos as desired using the warmed tortillas, cooked chorizo and vegetables, creamy tomatillo sauce, chopped pepitas, and crispy onions. Enjoy! 

Reheat the pasta bake
9 Reheat the pasta bake

If you saved the pasta bake for later, finish and serve as directed, but bake 20 to 25 minutes.

Reheat the tacos
10 Reheat the tacos

If you saved the tacos for later, reheat the finished chorizo and vegetables in the microwave 1 to 2 minutes, or until heated through. Finish and serve as directed.

Tips from Home Chefs

About Blue Apron

Blue Apron delivers original, step-by-step recipes and fresh ingredients to customers nationwide. Our menus change every week, so with each delivery you learn to cook inventive new dishes with seasonal ingredients. By letting us source these hard-to-find ingredients for you, you'll get food that is fresher and cheaper than you can get at your local supermarket, and there's no waste because we only send you what you need for each recipe.

We named our company “Blue Apron” because chefs around the world wear blue aprons when they're learning to cook, and it has become a symbol of lifelong learning in cooking. We believe you're never done learning in the kitchen, so we design our menus to ensure you're always learning new cooking techniques, trying new cuisines, and using unique ingredients.

Blue Apron is a weekly subscription service with no commitment - you can skip a week or cancel at any time with a week's notice. We can't wait to cook with you!

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Cook the pasta
1 Cook the pasta

Remove the honey from the refrigerator to bring to room temperature. Place an oven rack in the center of the oven; preheat to 450°F. Fill a large pot 3/4 of the way up with salted water. Cover and heat to boiling on high. Once boiling, add the pasta and cook 7 to 9 minutes, or until tender. Turn off the heat. Drain thoroughly and return to the pot.

2 Prepare the ingredients

Meanwhile, wash and dry the fresh produce. Cut the mushrooms into bite-sized pieces. Halve, peel, and medium dice the onions. Cut off and discard the stems of the bell peppers. Halve lengthwise; remove the ribs and seeds, then medium dice. Grate the smoked gouda on the large side of a box grater. Roughly chop the pepitas. In a bowl, combine the sour cream and tomatillo-poblano sauce. Taste, then season with salt and pepper if desired.

Prepare the ingredients
Cook the chicken
3 Cook the chicken

Pat the chicken dry with paper towels; place in a bowl. Season with salt, pepper, and the Italian seasoning. Toss to coat. In a large pan (nonstick, if you have one), heat a drizzle of olive oil on medium-high until hot. Add the seasoned chicken in an even layer. Cook, without stirring, 3 to 4 minutes, or until lightly browned. Continue to cook, stirring occasionally, 3 to 4 minutes, or until browned and cooked through. Transfer to the pot of cooked pasta. Wipe out the pan.

4 Cook the chorizo

In the same pan, heat a drizzle of olive oil over medium-high until hot. Add the chorizo. Cook, stirring frequently and breaking the meat apart with a spoon, 7 to 9 minutes, or until browned and cooked through. Transfer to a large bowl. Wipe out the pan.

Cook the chorizo
Cook the vegetables
5 Cook the vegetables

In the same pan, heat a drizzle of olive oil on medium-high until hot. Add the mushroom pieces in an even layer. Cook, without stirring, 3 to 4 minutes, or until lightly browned. Add the diced onions and diced peppers; season with salt and pepper. Cook, stirring frequently, 3 to 4 minutes, or until lightly browned and softened. Add the demi-glace (carefully, as the liquid may splatter), vinegar, honey (kneading the packet before opening), and as much of the red pepper flakes as you’d like, depending on how spicy you’d like the dish to be; season with salt and pepper. Cook, stirring frequently, 1 to 2 minutes, or until thoroughly combined.

6 Add the spinach & finish the vegetables

Add the spinach to the pan; season with salt and pepper. Cook, stirring frequently, 1 to 2 minutes, or until the spinach is wilted. Transfer half the cooked vegetables to the pot of cooked chicken and pasta. Stir to combine. Transfer the remaining cooked vegetables to the bowl of cooked chorizo. Stir to combine.

Add the spinach & finish the vegetables
Finish & serve the pasta bake
7 Finish & serve the pasta bake

To the pot of cooked chicken, pasta, and vegetables, add the pesto, mascarpone, and cream; season with salt and pepper. Stir until thoroughly combined. Taste, then season with salt and pepper if desired. Lightly oil a large baking dish. Transfer the finished pasta to the baking dish. Evenly top with the grated gouda

STOP & STORE: If you’re planning to enjoy this meal at a later time, stop here and place the prepared food in airtight containers (or tightly cover with plastic wrap). Store in the refrigerator. Use the reheating instructions below to finish. 

FINISH & SERVE: Bake 9 to 11 minutes, or until heated through and the cheese is melted. Remove from the oven and let stand at least 2 minutes before serving. Serve the finished bake garnished with the parmesan. Enjoy! 

8 Finish & serve the chorizo tacos

STOP & STORE: If you’re planning to enjoy this meal at a later time, stop here and place the prepared food in airtight containers (or tightly cover with plastic wrap). Store in the refrigerator. Use the reheating instructions below to finish. 

FINISH & SERVE: Wrap the tortillas in a damp paper towel and microwave on high 1 minute, or until heated through. Transfer the warmed tortillas to a work surface and carefully unwrap. Assemble the tacos as desired using the warmed tortillas, cooked chorizo and vegetables, creamy tomatillo sauce, chopped pepitas, and crispy onions. Enjoy! 

Finish & serve the chorizo tacos
Reheat the pasta bake
9 Reheat the pasta bake

If you saved the pasta bake for later, finish and serve as directed, but bake 20 to 25 minutes.

10 Reheat the tacos

If you saved the tacos for later, reheat the finished chorizo and vegetables in the microwave 1 to 2 minutes, or until heated through. Finish and serve as directed.

Reheat the tacos
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