Express
Spinach and Artichoke-Smothered Chicken
with basil pesto rice
Prep & Cook Time: 20-30 min.
Spice Level: Not Spicy
Cook Within: 4 days
Contains: Milk
Chef
Jimmy Shay
Stressed about getting dinner on the table in a timely manner? Sick of hearing, “How much longer until dinner is ready?” Well, you’re in luck! Our Express meals have been tested by our culinary team to ensure prep and cook time are nothing to worry about. Enjoy a wide variety of delicious and healthy meals that are quick-cooking to save you time in the kitchen. Time is less with Express.
In Your Box (serves 4)
- 20 oz. Boneless Skinless Chicken Breast Cutlet
- 10.94 oz. Long Grain White Rice
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4 fl. oz. Cream Sauce Base
- 4 oz. Artichoke Hearts
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2 oz. Cream Cheese
- 2 oz. Baby Spinach
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1 oz. Basil Pesto
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1 oz. Basil Pesto Butter
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1 oz. Shredded Parmesan Cheese
- 1 tsp. Garlic Salt
Due to our just-in-time sourcing model, we may have to send you a substitute ingredient. Not to worry! We make sure every ingredient sent to you meets our high quality standards. We’ll keep you informed should a switch occur, so please check the ingredient labels in your meal bag.
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Nutrition (per serving) EOdJ66PG
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Calories630
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Carbohydrates67g
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Net Carbs66g
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Fat23g
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Protein40g
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Sodium1320mg
Recipe Steps
You Will Need
- Olive Oil
- Salt
- Pepper
- 1 Large Non-Stick Pan
- 1 Medium Pot
Before You Cook
Cooking Guidelines
To ensure food safety, the FDA recommends the following as minimum internal cooking temperatures:
- Steak and Pork 145° F (rest cooked meat, 3 minutes) |
- Seafood 145° F |
- Chicken 165° F |
- Ground Beef 160° F |
- Ground Turkey 165° F |
- Ground Pork 160° F
Customize It Instructions
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If using top round steak, pat dry. Cook until steak reaches desired doneness, or 3-5 minutes per side for medium/medium-well. Rest, 3 minutes. Steak thickness can vary; if you receive a thinner steak, we recommend checking for doneness sooner.
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If using salmon, pat dry. Add salmon, skin-side up first, and cook until salmon reaches minimum internal temperature, 3-4 minutes per side.
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1 Cook the Rice
Bring a medium pot with rice and 2 1/2 cups water to a boil.
Once boiling, reduce to a simmer, cover, and cook until rice is tender, 15-18 minutes.Remove from burner. Stir butter and pesto into rice until combined.While rice cooks, continue recipe. -
2 Prepare the Ingredients
Coarsely chop spinach.
Drain and coarsely chop artichokes.Pat chicken dry and season both sides with 1/4 tsp. salt and a pinch of pepper. -
3 Cook the Chicken
Place a large non-stick pan over medium heat and add 2 tsp. olive oil.
Add chicken to hot pan. Cook until browned and chicken reaches a minimum internal temperature of 165 degrees, 3-5 minutes per side.Cutlet thickness can vary; if you receive a thinner cutlet, we recommend checking for doneness sooner.Transfer chicken to a plate. Wipe pan clean and keep over medium heat. -
4 Make Sauce and Finish Dish
Add 2 tsp. olive oil, spinach, and artichokes to hot pan used to cook chicken. Cook until spinach is wilted and artichokes are heated through, 2-3 minutes.
Add cream base, cream cheese, 1/4 cup water, garlic salt, and half the shredded cheese (reserve remaining for garnish). Stir to combine and bring to a simmer.Once simmering, stir until cheese is melted and sauce has thickened, 1-2 minutes. Remove from burner.Plate dish as pictured on front of card, topping chicken with sauce. Garnish dish with remaining shredded cheese. Bon appétit!
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