Express
Parmesan Chicken and Truffle Butter Risotto with Tomatoes and Peas
stovetop cooking
Prep & Cook Time: 60+ min.
Spice Level: Not Spicy
Cook Within: 4 days
Contains: Milk
Chef
Jimmy Cababa
In Your Box (serves 2)
- 12 oz. Diced Boneless Skinless Chicken Breasts
- 8 oz. Cooked Arborio Rice
- 1 Roma Tomato
- 3 oz. Peas
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1 oz. Black Truffle Butter
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⅗ oz. Butter
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½ oz. Grated Parmesan
- 1 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) pq1vJoO5
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Calories690
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Carbohydrates43g
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Net Carbs39g
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Fat33g
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Protein43g
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Sodium1740mg
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 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. -
2 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.
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3 Add Additional Ingredients.
Add 1/4 cup water and tomatoes and bring to a simmer.
Remove from heat and stir in butter. -
4 Finish The Dish
Plate dish as pictured on front of card, topping with parmesan. Bon appétit!
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