Family Meal Prep Bundle

with Pork & Chicken

65 MIN

8 Servings

Wellness at Blue Apron

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Vegetarian

These recipes don’t contain meat, poultry, fish, or seafood.* They’re made with fruits and vegetables, grains, legumes, nuts, and seeds. *Select artisanal cheeses may contain animal-derived rennet.

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Mediterranean Diet

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600 Calories or Less

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Wellness Grain

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Vegan

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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:
Tuscan Pork Pasta with Pesto, Peppers & Romano Cheese
Barbecue Chicken Sandwiches with Corn & Pepper Salad
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Nutrition

PER SERVING
Calories

870 Cals (est.)

View Full Nutrition

fresh

ingredients

18 oz Ground Pork
2 Tbsps Sliced Roasted Almonds
¼ cup Grated Romano Cheese
2 oz Sliced Roasted Red Peppers
4 Tbsps Crème Fraîche
⅓ cup Basil Pesto
¾ lb Orecchiette Pasta
2½ Tbsps Vegetable Demi-Glace
1 Tbsp Tuscan Spice Blend (Ground Fennel Seeds, Whole Fennel Seeds, Ground Rosemary & Ground Sage)
18 oz Boneless Chicken Breast Pieces
¼ cup Grated Parmesan Cheese
¼ cup Ranch Dressing
2 Romaine Lettuce Hearts
6 oz Pickle Chips
4 oz Shredded Monterey Jack Cheese
4 Small Baguettes
1½ Tbsps Spicy Maple Syrup
2 Tbsps Vegetarian Worcestershire Sauce
1 oz Garlic & Herb Spreadable Butter
1 Tbsp Hot Sauce
1 Tbsp Weeknight Hero Spice Blend (Onion Powder, Garlic Powder, Smoked Paprika & Whole Dried Parsley)
¼ cup Barbecue Sauce
¼ tsp Crushed Red Pepper Flakes
2 Bell Peppers
½ lb Grape Tomatoes
2 Tbsps Red Wine Vinegar
4 ears Of Corn
2 tsps Honey

time-saving

tips & techniques

step-by-step

instructions

Cook Along

1 Prepare the ingredients & make the sauce

Remove the honey from the refrigerator to bring to room temperature. Remove the spreadable butter from the refrigerator to soften. Preheat the oven to 450°F. Fill a large pot 3/4 of the way up with salted water; cover and heat to boiling on high. Wash and dry the fresh produce. Remove any husks and silks from the corn; cut the kernels off the cobs. Cut off and discard the stems of the bell peppers. Halve lengthwise; remove the ribs and seeds, then thinly crosswise. Halve the tomatoes. In a bowl, combine the worcestershire sauce, barbecue sauce, maple syrup, and as much of the hot sauce as you’d like, depending on how spicy you’d like the dish to be.

2 Cook the pasta

Add the pasta to the pot of boiling water. Cook, stirring occasionally, 9 to 11 minutes, or until al dente (still slightly firm to the bite). Turn off the heat. Reserving 1/2 cup of the pasta cooking water, drain thoroughly and return to the pot.

3 Cook the pork

Meanwhile, in a large pan (nonstick, if you have one), heat a drizzle of olive oil on medium-high until hot. Add the pork; season with salt, pepper, and the Tuscan spice blend. Cook, stirring frequently and breaking the meat apart with a spoon, 6 to 8 minutes, or until lightly browned. Add the demi-glace (carefully, as the liquid may splatter). Cook, stirring frequently, 1 to 2 minutes, or until browned and cooked through. Leaving any browned bits (or fond) in the pan, transfer to the pot of cooked pasta.

4 Cook the vegetables

In the pan of reserved fond, heat a drizzle of olive oil on medium-high until hot. Add the corn kernels and sliced bell peppers; season with salt and pepper. Cook, stirring occasionally, 3 to 4 minutes, or until lightly browned. Add the halved tomatoes, honey (kneading the packet before opening), vinegar (carefully, as the liquid may splatter), 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. Turn off the heat.

5 Finish the pasta

To the pot of cooked pasta and pork, add half the cooked vegetables, pesto, roasted red peppers, and half the reserved pasta cooking water. Cook on medium-high, stirring constantly, 1 to 2 minutes, or until combined and the pasta is coated (if necessary, gradually add the remaining cooking water to ensure the pasta is thoroughly coated). Turn off the heat; stir in the crème fraîche until combined. Taste, then season with salt and pepper if desired.

6 Cook & coat the chicken

Transfer the remaining cooked vegetables to a large bowl; wipe out the pan. Pat the chicken dry with paper towels; place in a bowl. Season with salt, pepper, and the weeknight hero spice blend; stir to coat. In the same pan, 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, 1 to 2 minutes, or until lightly browned. Add the sauce (carefully, as the liquid may splatter) and softened butter. Cook, stirring frequently, 1 to 2 minutes, or until the chicken is coated and cooked through and the sauce is slightly thickened. Turn off the heat.

7 Serve the pasta

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.

SERVE: Serve the finished pasta garnished with the romano and almonds. Enjoy!

8 Finish & serve the chicken sandwiches

FINISH & SERVE: Halve the baguettes. Roughly chop the lettuce. Line a sheet pan with foil. Transfer the halved baguettes to the foil, cut side up. Drizzle with olive oil; season with salt and pepper if desired. Evenly top the bottom halves of the baguettes with the monterey jack. Toast in the oven 5 to 7 minutes, or until the cheese is melted and the bread is lightly browned. Transfer the toasted baguettes to a work surface. Meanwhile, to the bowl of remaining cooked vegetables, add the chopped lettuce, ranch dressing, and parmesan. Season with salt and pepper if desired; toss to coat. Assemble the sandwiches using the toasted baguettes, coated chicken, and pickle chips. Serve the sandwiches with the salad on the side. Enjoy!