Chicken and Red Pepper Cream with Garlic Green Beans
Prep & Cook Time:10-15 min.
Cook Within:4 days
Spice Level:Not Spicy
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is not certified allergen-free. Furthermore, ingredient contents
may vary. Please check recipe cards and ingredient packaging for
allergens and nutrition facts.
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consult a health professional to decide if our meals are safe for
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You Will Need
Medium Non-Stick Pans
Before You Cook
To ensure food safety, the FDA recommends the following as minimum internal cooking temperatures:
Steak and Pork 145° F (rest cooked meat, 3 minutes) |
Seafood 145° F |
Chicken 165° F |
Ground Beef 160° F |
Ground Turkey 165° F |
Ground Pork 160° F
Cook the Chicken
Pat chicken breasts dry, and season both sides with a pinch of salt and pepper.
Place a medium non-stick pan over medium heat and add 2 tsp. olive oil. Add chicken breasts to hot pan and cook until browned and chicken reaches a minimum internal temperature of 165 degrees, 5-7 minutes per side.
Remove chicken to a plate and tent with foil. Wipe pan clean and reserve.
While chicken cooks, cook vegetables.
Cook the Vegetables
Stem, seed, remove ribs, and cut red bell pepper into ¼" strips.
Place another medium non-stick pan over medium heat with 2 tsp. olive oil. Add green beans, red bell pepper, garlic, garlic salt, and pinch of salt and pepper to hot pan. Stir occasionally until garlic is fragrant, 45-60 seconds.
Add 2 Tbsp. water. Cover, and cook until green beans are vibrant and tender, 5-7 minutes.
If green beans need more time, add 2 Tbsp. water and stir occasionally, 1-3 minutes.
Remove from burner.
Make the Red Pepper Pesto Cream
Return pan used to cook chicken to medium heat. Add 2 Tbsp. water, cream cheese, pesto, and a pinch of salt and pepper to hot pan.
Bring to a simmer. Once simmering, stir often until smooth and creamy, 1-2 minutes.
Remove from burner.
Finish the Dish
Plate dish as pictured on front of card, topping chicken with red pepper pesto cream and garnish vegetables with crispy red peppers and Parmesan. Bon appétit!
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