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Details
Hello Fresh Meal Kit Truffle Chicken with Roasted Garlic Herb Risotto.
Serves 2.
New!
Easy-to-cook recipe. Pre-measured ingredients.
Ready in 30 minutes.
Keep Refrigerated.
Ingredients
Boneless Skinless Chicken Breast (Contains Up to 10% of a Solution of Water, Lemon Juice Concentrate, Vinegar, Salt and Vinegar Powder), Brussels Sprouts, Arborio Rice, Shallots, Parmesan Cheese (Cultured Pasteurized Part-Skim Milk, Salt, Enzymes, Potato Starch and Powdered Cellulose [Added to Prevent Caking], Natamycin [Natural Mold Inhibitor]), Chicken Stock Concentrate (Chicken Stick, Maltodextrin, Natural Flavor, Chicken Fat, Sugar, Salt, Yeast Extract and Xanthan Gum), Roasted Garlic Herb Butter (Pasteurized Cream, Roasted Garlic [Garlic, Citric Acid], Expeller Pressed Canola Oil, Parsley, Basil, Oregano, Chives, Onion Salt, Garlic Salt, Black Pepper), Truffle Oil (Extra Virgin Olive Oil, Flavoring [White Truffle Aroma]), Garlic.
Directions
4 Simple Steps: 1. Prep: Combine 5 cups water and stock concentrates in a medium pot. Bring to a boil, then reduce heat to low. Wash and dry all produce. Mince or grate garlic. Finely chop shallot. 2. Cook Risotto: Heat a large drizzle of olive oil in a large pan over medium-high heat. Add garlic and shallot; cook until softened, 1-2 minutes. Stir in rice and cook until translucent, about 1 minute. Reduce heat to medium. Add stock mixture, 1/2 cup at a time, stirring after each addition. Allow rice to absorb stock before adding more. Continue until rice is al dente and creamy, 20-25 minutes. 3. Prep Brussels Sprout and Cook Chicken: While risotto cooks, trim, halve, and thinly slice Brussels sprouts. Pat chicken dry with paper towels; season with salt and pepper. Heat a large drizzle of olive oil in a medium pan over medium-high heat. Add chicken and cook until browned and cooked through, 5-7 minutes per side. Turn off heat. (Chicken is fully cooked when internal temperature reaches 165 degrees). 4. Finish and Serve: Once risotto is al dente, stir in Brussels sprouts, garlic herb butter, and half the Parmesan. Cook, stirring, until Brussels sprouts are bright green and softened, 2-4 minutes. Season with salt and pepper. Slice chicken crosswise. Divide risotto between plates. Sprinkle with remaining Parmesan. Top with chicken. Drizzle with truffle oil (to taste).
Keep refrigerated.
Warnings
Contains: milk.
Nutrition
Nutrition Facts
- Amount Per Serving
- Calories 830
- Total Fat 34g52%
- Saturated Fat 12g60%
- Trans Fat 0g
- Cholesterol 165mg55%
- Sodium 1850mg77%
- Total Carbohydrate 76g25%
- Dietary Fiber 7g28%
- Sugars 6g
- Protein 54g
Details
Hello Fresh Meal Kit Truffle Chicken with Roasted Garlic Herb Risotto.
Serves 2.
New!
Easy-to-cook recipe. Pre-measured ingredients.
Ready in 30 minutes.
Keep Refrigerated.
Ingredients
Boneless Skinless Chicken Breast (Contains Up to 10% of a Solution of Water, Lemon Juice Concentrate, Vinegar, Salt and Vinegar Powder), Brussels Sprouts, Arborio Rice, Shallots, Parmesan Cheese (Cultured Pasteurized Part-Skim Milk, Salt, Enzymes, Potato Starch and Powdered Cellulose [Added to Prevent Caking], Natamycin [Natural Mold Inhibitor]), Chicken Stock Concentrate (Chicken Stick, Maltodextrin, Natural Flavor, Chicken Fat, Sugar, Salt, Yeast Extract and Xanthan Gum), Roasted Garlic Herb Butter (Pasteurized Cream, Roasted Garlic [Garlic, Citric Acid], Expeller Pressed Canola Oil, Parsley, Basil, Oregano, Chives, Onion Salt, Garlic Salt, Black Pepper), Truffle Oil (Extra Virgin Olive Oil, Flavoring [White Truffle Aroma]), Garlic.
Directions
4 Simple Steps: 1. Prep: Combine 5 cups water and stock concentrates in a medium pot. Bring to a boil, then reduce heat to low. Wash and dry all produce. Mince or grate garlic. Finely chop shallot. 2. Cook Risotto: Heat a large drizzle of olive oil in a large pan over medium-high heat. Add garlic and shallot; cook until softened, 1-2 minutes. Stir in rice and cook until translucent, about 1 minute. Reduce heat to medium. Add stock mixture, 1/2 cup at a time, stirring after each addition. Allow rice to absorb stock before adding more. Continue until rice is al dente and creamy, 20-25 minutes. 3. Prep Brussels Sprout and Cook Chicken: While risotto cooks, trim, halve, and thinly slice Brussels sprouts. Pat chicken dry with paper towels; season with salt and pepper. Heat a large drizzle of olive oil in a medium pan over medium-high heat. Add chicken and cook until browned and cooked through, 5-7 minutes per side. Turn off heat. (Chicken is fully cooked when internal temperature reaches 165 degrees). 4. Finish and Serve: Once risotto is al dente, stir in Brussels sprouts, garlic herb butter, and half the Parmesan. Cook, stirring, until Brussels sprouts are bright green and softened, 2-4 minutes. Season with salt and pepper. Slice chicken crosswise. Divide risotto between plates. Sprinkle with remaining Parmesan. Top with chicken. Drizzle with truffle oil (to taste).
Keep refrigerated.
Warnings
Contains: milk.
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