Balsamic Grilled Chicken Caprese Salad
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COVID-19 is Not Considered a Food-Borne Pathogen
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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: 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.
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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