Buffalo Chicken Macaroni and Cheese
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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.
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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: 15min COOK TIME: 1hr 15min
|Serving Per Recipe: 6|
|Amount Per Serving|
|% Daily Value*|
|Total Fat 20g||31%|
|Saturated Fat 10g||50%|
|Total Carbs 18g||6%|
|Dietary Fiber 5g||20%|
|Vitamin A 180%|
|Vitamin C 130%|
|*Percent Daily Values are based
on a 2,000 calorie diet.
In The Fresh Meat Case
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1/2 tsp.black pepper
2 tbsp.olive oil
1 largesweet onion, diced
8 oz.cremini mushrooms, quartered
2 bags(10-ounce) spinach
1 can(13.5-ounce) coconut milk
1 cupchicken broth
Trim the inner core of the cauliflower and break into florets. Transfer to a food processor, filling the processor only 3/4 full. Pulse the food processor in 1-second pulses until cauliflower has broken down into rice-sized grains. Transfer “rice” to a bowl and repeat with remaining cauliflower florets and any large pieces from the first processing. Squeeze the cauliflower rice in a dry, clean dishcloth to remove excess liquid. Transfer the cauliflower rice to a 9" x 13" baking dish sprayed with cooking spray.
Season the chicken breasts with 1/2 teaspoon of salt and 1/4 teaspoon of black pepper. In a skillet, heat 1 tablespoon of olive oil over medium-high heat. Add the chicken and sauté until cooked through, 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. Transfer the chicken to a cutting board to cool. When cool enough to handle, shred into bite-sized pieces. Add the chicken to the cauliflower rice in the baking dish.
Preheat oven to 325°F. In the same skillet, heat the remaining 1 tablespoon of olive oil. Add the onion and sauté until translucent, 1 to 2 minutes. Add the mushrooms and sauté until cooked, about 5 minutes. Add the spinach in batches and cook until wilted, another 1 to 2 minutes. Season with 1/4 teaspoon of salt and 1/8 teaspoon of black pepper, and remove from heat. Transfer the mushroom-spinach mixture to the baking dish.
Whisk together the chicken broth, coconut milk, eggs, nutmeg and remaining salt and black pepper. Pour the egg mixture over the chicken and vegetables. Bake for 45 to 50 minutes or until the egg mixture is set and a toothpick comes out clean. Remove from oven and let cool for 5 to 10 minutes before serving.
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