Balsamic Grilled Chicken Caprese Salad
PREP TIME: 10min COOK TIME: 15min
|Serving Per Recipe: 4|
|Amount Per Serving|
|% Daily Value*|
|Total Fat 28g||43%|
|Saturated Fat 14g||70%|
|Total Carbs 47g||16%|
|Dietary Fiber 2g||8%|
|Vitamin A 15%|
|Vitamin C 2%|
|*Percent Daily Values are based
on a 2,000 calorie diet.
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1 ( 7.5-ounce) package cream cheese, room temperature
2 large eggs
1 cupchicken stock (or reserved pasta water), divided
1/4 cupgrated parmesan cheese
1 tbspolive oil
1/4 tsp.black pepper
1/2 cupchopped cooked ham
8 oz.pasta, cooked
Whisk the cream cheese, eggs and 1/2 cup chicken stock or pasta water together in a large bowl until smooth and lump free. Add the parmesan and set aside.
In a skillet, heat the olive oil over medium high heat. Add the PERDUE® PERFECT PORTIONS® Chicken and season with salt and pepper. Sauté until browned and cooked through, about 3 to 4 minutes per side. Chicken is done when a meat thermometer inserted in the center reaches 170°F. Transfer to a plate and cover to keep warm.
To the same skillet, add the ham and sauté for 1 to 2 minutes. Pour the cream cheese mixture into the pan while stirring. Continue to stir gently for another minute while adding the chicken stock (1/4 cup at a time) until eggs have cooked and sauce has thickened. Add the cooked pasta to the sauce and toss to combine well.
Plate the chicken over the pasta and spoon a bit of the sauce over the chicken.
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