Scan the QR code

to download the
Chefs Plate app

IN YOUR KIT BAG 2 PORTIONS 4 PORTIONS

CREAMY CHORIZO Chorizo Sausage, uncased 250 g 500 g

PENNE Penne
Sun-Dried Tomato Pesto
170 g
1/4 cup
340 g
1/2 cup

WITH SUN-DRIED TOMATO PESTO Sweet Bell Pepper 1 2

Tomato Sauce Base 2 tbsp 4 tbsp
TOOLS Baby Spinach 28 g 56 g
Spiced chorizo adds a salty kick to this rich, • Colander Italian Sausage Spice Blend 1/2 tbsp 1 tbsp
hearty pasta, but it’s the luxurious sun- • Large Non-Stick Pan
Parmesan Cheese, shredded 1/4 cup 1/2 cup
dried tomato pesto that will have you going • Large Pot
Cream Sauce Spice Blend 1 tbsp 2 tbsp
back for seconds! For a little balance (even • Measuring Cups
on pasta night!) there’s sweet peppers and • Measuring Spoons Mild Italian Sausage,
250 g 500 g
uncased
spinach, too.
• PANTRY ITEMS
• Cooking Oil
• Salt & Pepper
• Butter MADE TO ORDER
• Milk
This meal is made to order. If you swapped
25 MIN
your protein, we’ve got you covered — just flip
this card over to find your cooking instructions.

COOK SMARTER, NOT HARDER @ChefsPlate

Making followers jealous is almost too easy: #CookSmarter

W46 • R4002 • 5002

 GET STARTED *CHEF’S HACK MEASUREMENTS WITHIN STEPS
Bring a large pot of water with 2 tsp The cooking water from pasta is full of 1 tbsp (2 tbsp) oil
salt (use same for 4 portions) to a boil. starch that adds body and flavour to
2 person 4 person Ingredient
Wash and dry all produce. Start the sauces.
recipe when the water is boiling. If you ordered 6 servings, triple the amounts in
the 2-serving recipe. You may need to cook in
batches or larger cooking vessels. Remember:
Larger batches may = longer cook times, so
follow the visual and temperature cues.

01 02 03

COOK PENNE PREP INGREDIENTS START SAUCE

• To the boiling water, add penne. • Meanwhile, cut pepper into 1/2-inch • In a large non-stick pan, heat 2 tsp
• Cook for 10-12 min, until tender but pieces. (4 tsp) oil over medium-high heat.
still firm to the bite. • Roughly chop spinach. • When the pan is hot, add chorizo and
• Reserve 1/2 cup (1 cup) pasta water.* peppers. Season with salt and pepper.
• Strain penne, then return to the pot, • Cook for 4-5 min, breaking up chorizo
off heat. into smaller pieces, until no pink
remains.**
• Add Cream Sauce Spice Blend,
tomato sauce base and half the
Italian Sausage Spice Blend (use all
for 4 portions). Cook for 30 sec, stirring
often, until toasted.

If you’ve opted to get sausage, cook it in

the same way the recipe instructs you
to cook the chorizo.

04 05

FINISH SAUCE FINISH & SERVE

• To the pan, add sun-dried tomato • To the pot with penne, add sauce,
pesto, half the Parmesan, reserved then stir to coat.
pasta water and 2 tbsp (4 tbsp) milk. • Divide creamy chorizo penne
Season with salt and pepper, then stir between plates.
to combine. • Sprinkle remaining Parmesan over
• Reduce heat to medium-low. Cook for top.
2-3 min, stirring often, until sauce is • Enjoy!
smooth and reduces slightly.
• Add spinach and 1 tbsp (2 tbsp)
butter. Cook for 1 min, stirring often,
until spinach wilts.

For nutritional information as prepared, refer to website or app.

**Health Canada recommends cooking your chosen protein to a minimum internal temperature of 165ºF.