Squash Agnolotti with Herbed Chicken
topBannerName Desktop
topBannerName Tablet
topBannerName Mobile
Squash Agnolotti with Herbed Chicken

Squash Agnolotti with Herbed Chicken

in a Creamy Spinach & Shallot Sauce

Here’s the plan: Tender pasta pillows teeming with sweet, earthy butternut squash in a creamy spinach and shallot sauce. Interested? How about we add pan-seared, herb-seasoned chicken, and shower it all with Parmesan? (You had us at “pasta.”) Picture yourself standing at the stove, the pasta water bubbling, leaning into the steam and anticipating this luscious, comforting meal that’s on the table in just 30 minutes.


Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.

Total Time30 minutes
Prep Time5 minutes


serving amount

1 unit


1 clove


10 ounce

Chicken Cutlets

1 tablespoon

Italian Seasoning

5 ounce


9 ounce

Butternut Squash Agnolotti

(Contains Eggs, Milk, Wheat)

1 ounce

Cheese Roux Concentrate

(Contains Milk)

2 tablespoon

Cream Cheese

(Contains Milk)

3 tablespoon

Parmesan Cheese

(Contains Milk)

Not included in your delivery



2 teaspoon

Cooking Oil

1 tablespoon


(Contains Milk)


Nutrition Values

/ per serving
Calories730 kcal
Fat32 g
Saturated Fat14 g
Carbohydrate63 g
Sugar16 g
Dietary Fiber4 g
Protein50 g
Cholesterol210 mg
Sodium1470 mg
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.


Large Pot
Paper Towel
Plastic Wrap
Large Pan
Meat Mallet
Aluminum Foil



• Bring a large pot of salted water to a boil. Wash and dry produce. • Halve, peel, and thinly slice shallot. Peel and mince or grate garlic.

Cook Chicken

• Pat chicken* dry with paper towels; place between two large pieces of plastic wrap. Pound with a mallet or rolling pin until chicken is about ½ inch thick. Season all over with ¼ tsp Italian Seasoning (½ tsp for 4 servings), salt, and pepper. (Be sure to measure the Italian Seasoning—we sent more!) • Heat a drizzle of oil in a large pan over medium-high heat. Add chicken and cook until browned and cooked through, 3-5 minutes per side. Turn off heat; transfer to a plate and tent with foil to keep warm. Wipe out pan.

Start Sauce

• Heat a drizzle of oil in pan used for chicken over medium-high heat. Add shallot and cook, stirring, until softened and lightly browned, 1-2 minutes. • Stir in spinach and garlic; cook, stirring occasionally, until spinach begins to wilt and garlic is fragrant, 1-2 minutes more.

Cook Pasta

• Once water is boiling, add agnolotti to pot; cook until al dente and floating to the top, 3-5 minutes. • Reserve 1½ cups pasta cooking water (3 cups for 4 servings), then drain.

Finish Sauce

• To pan with veggies, add cheese roux and 1 cup reserved pasta cooking water (1½ cups for 4 servings); stir to combine. Cook, stirring, until slightly thickened, 2-3 minutes. • Reduce heat to medium low, then stir in cream cheese and half the Parmesan. Taste and season with salt and pepper. Turn off heat.

Finish & Serve

• Cut chicken into bite-size pieces. • Stir drained agnolotti, half the chicken, and 1 TBSP butter (2 TBSP for 4 servings) into pan with sauce and toss until coated. TIP: If sauce seems too thick, stir in more reserved pasta cooking water a splash at a time. • Divide pasta between plates; top with remaining chicken and remaining Parmesan. Serve.

Chicken is fully cooked when internal temperature reaches 165°.