Creamy Chicken a la King over Jasmine Rice
with Peas and Bell Peppers
Prep & Cook Time: 60+ min.
Spice Level: Mild
Cook Within: 5 days
Contains: Milk
Chef
Jimmy Cababa
In Your Box (serves 6)
- 24 oz. Diced Boneless Skinless Chicken Breasts
- 2 Red Bell Pepper
- 1½ cups Jasmine Rice
- 8 oz. Mirepoix Blend
- 5 oz. Peas
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4 oz. Light Cream Cheese
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2 oz. Roasted Garlic & Herb Butter
- ½ oz. Parsley
- 2 Tbsp. Cornstarch
- 3 tsp. Garlic Salt
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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Calories460
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Carbohydrates56g
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Net Carbs51g
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Fat13g
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Protein30g
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Sodium1470mg
Recipe Steps
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
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1 Prepare The Ingredients
Stem, seed, remove ribs, and cut red bell pepper into 1" dice.
Mince parsley. -
2 Start The Meal
In a clean slow cooker, combine red bell peppers, cream cheese, half the garlic salt, and 1/2 cup water. Top with chicken and remaining garlic salt.
Turn slow cooker on to high heat. Cover, and cook for 3.5 hours.Make a cornstarch slurry. Add mirepoix blend, peas, and slurry to the slow cooker. Continue to cook until chicken reaches a minimum internal temperature of 165 degrees, 30 minutes. -
3 Make The Rice
After 3 1/2 hours, bring a small pot with rice, 11/2 cups water to a boil.
Reduce to a simmer, cover, and cook until rice is tender, 18-20 minutes.Remove from burner. -
4 Finish The Dish
Plate dish as pictured on front of card, serving chicken with rice and garnishing with chopped parsley. Bon appétit!
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