Parmesan Chicken and Truffle Butter Risotto with Tomatoes and Peas
Prep & Cook Time:60+ min.
Cook Within:4 days
Spice Level:Not Spicy
All ingredients are individually packaged, but our central facility
is not certified allergen-free. Furthermore, ingredient contents
may vary. Please check recipe cards and ingredient packaging for
allergens and nutrition facts.
If you have serious allergies, please use your best judgment or
consult a health professional to decide if our meals are safe for
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.
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
Place a large non-stick pan over medium-high heat and add 2 tsp. olive oil. Add diced chicken, half the garlic salt, and a pinch of salt and pepper to hot pan and stir occasionally until chicken browns and reaches a minimum internal temperature of 165 degrees, 6-8 minutes."
Transfer chicken to a plate. Reserve pan; no need to wipe clean.
Cook The Vegetables
In the same pan over medium heat, add peas, rice, remaining garlic salt, and 2 tsp olive oil to the pan. Cook 2-3 minutes to heat through.
Add Additional Ingredients.
Add ¼ cup water and tomatoes and bring to a simmer.
Remove from heat and stir in butter.
Finish The Dish
Plate dish as pictured on front of card, topping with parmesan. Bon appétit!
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