Gluten-Free Chicken with Tomatoes and Polenta
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COVID-19 is Not Considered a Food-Borne Pathogen
Per the Centers for Disease Control and Prevention (CDC), COVID-19 is most commonly spread between those who are in close contact with each other, and through respiratory droplets produced when an infected person coughs or sneezes. It may also be possible for a person to contract COVID-19 by touching a surface or object that has the virus on it and then touching his or her own mouth, nose or possibly eyes, but this is not thought to be the main way the virus spreads. We have strict biosecurity protocols throughout our farms and entire supply chain, including proven sanitation methods which minimize the risk of contaminated surfaces.
Perdue Farms Takes Food Safety Protocols Seriously
We have the highest standards of biosecurity and food safety, and fully sanitize our facilities every 24 hours. We are closely monitoring affected areas and reiterating our biosecurity policy to help minimize the potential to transport possibly contaminated surfaces. The staff at the onsite Wellness Centers at 19 of our facilities are trained on how to protect our associates from, and identify and respond to, symptoms of COVID-19. These professionals follow standard operating procedures as defined by the CDC for infectious diseases. The Wellness Centers are available to all associates and their families. We are taking every precaution to protect our associates, communities, customers and business partners, and ensure the continuity of our business.
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PREP TIME: 25min COOK TIME: 40min
|Serving Per Recipe: 12|
|Amount Per Serving|
|% Daily Value*|
|Total Fat 33g||51%|
|Saturated Fat 16g||80%|
|Total Carbs 42g||14%|
|Dietary Fiber 2g||8%|
|Vitamin A 20%|
|Vitamin C 6%|
|*Percent Daily Values are based
on a 2,000 calorie diet.
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1 lb.cavatappi or other curly pasta
1 tsp.smoked paprika
1/4 tsp.black pepper
6 tbsp.olive oil
2 cupschopped celery
1 cupdiced onions
2 clovesgarlic, minced
2 1/2 cups2% milk
2 tbsp.Sriracha sauce
1 canfire-roasted tomatoes (15-ounces)
1/2 cuppickled jalapeño
6 cupsshredded Gruyere cheese
1 ballsmoked mozzarella (1/2 lb.), cut into 1/2-inch chunks
1 cupfresh bread crumbs or Panko crumbs
1 cupcrumbled blue cheese
Bring a large pot of salted water to a boil; add the pasta and cook until al dente, about 7 minutes. Drain.
TIP: Try making it healthy by using cooked cauliflower instead of pasta.
On a plastic cutting board, cube the chicken breasts into bite-sized pieces. Toss with 1 tablespoon of olive oil and season with smoked paprika, salt and pepper. In a large pot or Dutch oven, heat 1 tablespoon of olive oil over medium-high heat. Add the chicken cubes and cook for 5 to 7 minutes until browned on all sides. Transfer to a plate and set aside.
TIP: Try seasoning the chicken with seafood seasoning.
In the same pot or Dutch oven, heat the remaining 4 tablespoons of olive oil. Add the celery, onion and garlic and cook for 5 to 6 minutes until vegetables are softened. Whisk the flour into the vegetable mixture until smooth. Cook for 1 minute. Whisk in the milk and Sriracha sauce and stir until thickened, about 2 minutes. Remove from heat. Stir in the fire-roasted tomatoes, jalapeños, Gruyere cheese, smoked mozzarella and cooked chicken cubes. Fold in the cooked pasta and toss to coat.
TIP: Try adding Chipotle hot sauce instead of Sriracha, or try adding roasted garlic.
Preheat the oven to 400°F. Spray a 9- by 13-inch casserole or baking dish with cooking spray. Pour the pasta into the prepared baking dish and top with Panko crumbs and blue cheese crumbles. Bake in a preheated oven for 10 to 15 minutes until bubbly and golden on top. Let the casserole rest for 5 to 7 minutes before serving. Serve with a side salad for a complete meal.
TIP: Try topping the casserole with bacon, scallions or even corn chips or corn flakes for extra crunch.
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