Buffalo Chicken Macaroni and Cheese
At Perdue Farms, your health and well-being are our top concerns. In the past few days, we’ve experienced heavier than normal call volume as customers reach out with concerns about sourcing of our products and quality control measures we’ve put in place to guarantee the freshness and safety of the foods we ship. We want you to know that we hear you, we thank you for reaching out and we want to reassure you in every way possible that we’re putting your health, safety and well-being first.
In light of concerns over Coronavirus (COVID-19), we’d like to share the following:
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.
All of our animals are born/hatched, raised, harvested and processed in the U.S. As with most large businesses, we source some (non-food) elements of our supply chain from countries outside the U.S. We are closely monitoring affected areas and reiterating our biosecurity policy to help minimize the potential to transport possibly contaminated surfaces.
Thank you for being a loyal Perdue Farms customer. Please reach out to our Consumer Relations team, should you have any additional questions or concerns.
In The Fresh Meat Case
PREP TIME: 15min COOK TIME: 30min
|Serving Per Recipe: 4|
|Amount Per Serving|
|% Daily Value*|
|Total Fat 25g||38%|
|Saturated Fat 6g||30%|
|Total Carbs 55g||18%|
|Dietary Fiber 6g||24%|
|Vitamin A 45%|
|Vitamin C 60%|
|*Percent Daily Values are based
on a 2,000 calorie diet.
8 ounces orecchiette pasta
2 cloves garlic, whole and peeled
8 ounces green beans, trimmed and cut into 1-inch pieces
1 1/2 lbs. heirloom tomatoes, chopped
1/2 cup basil, leaves sliced into ribbons
1 lemon, zested and juiced
1/4 cup plus 2 tsp. extra-virgin olive oil
1/2 tsp. salt
1/4 tsp. black pepper
4 ounces fresh mozzarella (regular or smoked), cubed
1/4 cup grated Parmesan cheese, if desired
Olive oil for garnish, if desired
Bring a large pot of salted water to a boil. Add the orecchiette and garlic cloves and cook until the pasta is al dente, about 9 to 11 minutes. Add the green beans during the last 7 minutes of cooking. Drain the pasta, but do not rinse. Remove and reserve the garlic cloves for the dressing. Place the hot pasta and green beans in a large bowl. Add the chopped tomatoes and basil. Toss to combine.
TIP: You can substitute asparagus, broccoli or even spinach for green beans if desired.
Lightly brush the chicken breasts with 2 teaspoons of olive oil, 1/4 teaspoon salt and 1/8 teaspoon black pepper. Grill the breasts for about 7 to 8 minutes per side. The chicken is done when it feels firm to the touch and a meat thermometer inserted in the center reaches 170°F. Remove the chicken from the grill and let it rest for 1 to 2 minutes, slice into strips and add to the pasta and green beans.
Whisk together the lemon juice, lemon zest, remaining salt and black pepper. Mash the cooked garlic cloves and add to the lemon juice. Whisk in the olive oil and pour over the orecchiette and chicken. Add the mozzarella cubes and toss to combine all the flavors.
Divide among 4 pasta bowls. Drizzle with extra olive oil and top with grated Parmesan if desired.
Lemon Chicken Pasta with Green BeansAdd Your Comment