Tuscan Chicken and Pesto Skillet
ready in 15 minutes
Prep & Cook Time: 60+ min.
Cook Within: 5 days
Difficulty Level: Easy
Spice Level: Not Spicy
Contains: Milk
Chef
David Padilla
In Your Box (serves 2)
- ¼ tsp. Red Pepper Flakes
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½ oz. Shaved Parmesan
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2 Tbsp. Basil Pesto
- 1 oz. Julienned Sun-Dried Tomatoes
- 2 tsp. Italian Seasoning Blend
- 2 oz. Peas
- 8 oz. Cooked Jasmine Rice
- 14 oz. Diced Chicken Thighs
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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Calories538
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Carbohydrates44g
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Fat19g
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Protein48g
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Sodium1079mg
Recipe Steps
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
thinly slice green onions. coarsely chop tomatoes. Place a medium non-stick pan over medium heat and add 1 tsp. olive oil. Add chicken, seasoning, tomatoes, and green onions to hot pan and stir occasionally until chicken is lightly browned and reaches a minimum internal temperature of 165 degrees, 5-7 minutes.
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2 prepare the rice
place rice in a microwave safe bowl along with 2 Tbsp. water. cover with a wet paper towel and microwave 2 minutes.
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3 finish the skillet
stir in rice, peas, and pesto. 1-2 minutes, stirring occasionally until peas are warmed through. remove from burner and season with ¼ tsp. salt and a pinch of pepper.
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4 finish the dish
plate as shown.
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