Chicken Scallopini with Mushrooms and Artichokes
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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.
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In The Fresh Meat Case
PREP TIME: 10min COOK TIME: 18min
|Serving Per Recipe: 6|
|Amount Per Serving|
|% Daily Value*|
|Total Fat 13g||%|
|Saturated Fat 4g||%|
|Total Carbs 46g||%|
|Dietary Fiber 11g||%|
|Vitamin A 4%|
|Vitamin C 15%|
|*Percent Daily Values are based
on a 2,000 calorie diet.
2 cans (16 oz. each) cannellini or white beans, drained
1 can (16 oz.) stewed tomatoes
1 1/2 tsp. chopped fresh rosemary (or 1/2 tsp. dried, crushed)
1/4 tsp. ground black pepper
Combine chicken, beans, tomatoes, rosemary and pepper in your multi cooker. Stir to combine.
Lock the lid and close the release valve. Set to the manual, poultry or pressure cook setting. Set the pressure level to high and the timer for 8 minutes. When the time is finished, use the quick release valve to release the remaining pressure. Remove the lid carefully and let cool for about 5 minutes.
Serve Multi Cooker Chicken Cassoulet in a shallow bowl with crusty bread, a green salad and a glass of wine.
Pressure Cooker Chicken CassouletAdd Your Comment