Express
Chicken Risotto with Sun-Dried Tomato Cream
and mushrooms
Prep & Cook Time: 15-20 min.
Spice Level: Not Spicy
Cook Within: 4 days
Contains: Milk
- Calorie-Conscious
- Carb-Conscious
- Protein-Packed
- Gluten-Smart
Chef
David Welch
Stressed about getting dinner on the table in a timely manner? Sick of hearing, “How much longer until dinner is ready?” Well, you’re in luck! Our Express meals have been tested by our culinary team to ensure prep and cook time are nothing to worry about. Enjoy a wide variety of delicious and healthy meals that are quick-cooking to save you time in the kitchen. Time is less with Express.
In Your Box (serves 2)
- 10 oz. Diced Chicken Thighs
- 4 fl. oz. Cream Sauce Base
- 8 oz. Cooked White Rice
- 6 oz. Cremini Mushrooms
- 1 oz. Sun Dried Tomato Pesto
- 1 oz. Cream Cheese
- ½ oz. Shredded Parmesan Cheese
- ½ tsp. Garlic Salt
- 1 tsp. Italian Seasoning Blend
Due to our just-in-time sourcing model, we may have to send you a substitute ingredient. Not to worry! We make sure every ingredient sent to you meets our high quality standards. We’ll keep you informed should a switch occur, so please check the ingredient labels in your meal bag.
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Nutrition (per serving)
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Calories550
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Carbohydrates35g
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Net Carbs33g
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Fat27g
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Protein37g
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Sodium1740mg
Recipe Steps
You Will Need
- Olive Oil
- Salt
- 1 Medium Non-Stick Pan
- 1 Large Non-Stick Pan
Before You Cook
Cooking Guidelines
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
Customize It Instructions
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If using antibiotic free chicken, pat dry. Cook until chicken reaches minimum internal temperature, 5-7 minutes per side.
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If using shrimp, pat dry. Cook until pink and shrimp reach minimum internal temperature, 2-3 minutes per side.
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1 Cook the Chicken
Pat chicken dry. Season all over with Italian seasoning, half the garlic salt (reserve remaining for rice), and a pinch of salt. Don't worry about trimming. Excess fat will render while cooking and add flavor.
Place a large non-stick pan over medium-high heat and add 1 tsp. olive oil.Add chicken to hot pan. Stir occasionally until chicken is slightly browned and reaches a minimum internal temperature of 165 degrees, 5-7 minutes.Remove from burner.While chicken cooks, continue recipe. -
2 Cook the Mushrooms
Cut mushrooms into 1/4" slices.
Place a medium non-stick pan over medium heat and add 2 tsp. olive oil.Add mushrooms and a pinch of salt to hot pan. Stir occasionally until browned, 4-6 minutes. -
3 Start the Risotto
Carefully massage rice in bag to break up any clumps and remove from packaging.
Add rice to hot pan. Stir occasionally until heated through, 1-2 minutes. -
4 Finish Risotto and Finish Dish
Add cream base, cream cheese, remaining garlic salt, 1/4 tsp. salt, and 1 Tbsp. water to hot pan. Stir occasionally until combined, 1-2 minutes.
Add pesto and a pinch of salt and stir until combined and risotto is slightly thickened, 1-2 minutes.If too thick, add additional water, 1 tsp. at a time, until desired consistency is reached.Remove from burner.Plate dish as pictured on front of card, topping risotto with chicken. Garnish with shredded cheese. Bon appétit!
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