avec courge au parmesan et casserole aux haricots
Ingrédients : Poitrine de poulet • Courge musquée • Haricots verts • Oignon jaune • Medley de riz sauvage (riz étuvé, riz sauvage) • Crème 35% (crème, lait, dextrose, gel de cellulose, carraghénane, mono et diglycérides, gomme de cellulose, polysorbate 80, citrate de sodium, phosphate disodique) (lait) • Tartinade de canneberges (sucre (sucre, jus de canneberge concentré), eau, canneberges séchées sucrées (canneberges, sucre, huile végétale), pectine, acide citrique, sorbate de potassium) • Parmesan (lait pasteurisé, substances laitières modifiées, eau, amidon de maïs et/ou amidon de pomme de terre modifiés, fromage (lait, culture bactérienne, sel, enzyme microbienne, lipase), sel, acide citrique, phosphate de sodium, acide lactique, arôme, citrate de sodium, sorbate de potassium, colorant caramel, bêta-carotène, mélange antiagglomérant (fécule de pomme de terre, amidon de maïs, dextrose, sulfate de calcium, cellulose, natamycine, enzyme)) (lait) • Amandes • Moutarde à l’ancienne (eau, vinaigre blanc, graines de moutarde, vinaigre de vin blanc, sel, sucre, son de moutarde, acide citrique, curcuma, épices, extrait d'épices, arôme naturel, gomme xanthane) (moutarde) • Mélange d’herbes (sauge, thym) • Mélange d'épices pour sauce crémeuse (farine de blé, sel, poudre d'ail, poudre d'oignon, huile de canola, dioxyde de silicium) (blé) • Concentré de bouillon de poulet (sucres (maltodextrine, sucre), bouillon de poulet, graisse de poulet, arôme de poulet (bouillon de poulet, sel, arôme, eau, acide glutamique, gras de poulet, poudre de poulet, gomme xanthane, huile de tournesol biologique), sel, extrait de levure, gomme xanthane, arôme naturel) • Sauce soya (eau, blé, fèves de soya, sel, protéines de soya hydrolysées, sucres (sucre, solides de glucose, mélasse, solides de sirop de maïs), agents d'assaisonnement, couleur caramel, extrait de réglisse, fécule de maïs modifiée, acide citrique, benzoate de sodium, propionate de sodium, sorbate de potassium, alcool) (soya, sulfites, blé).
Allergens
Utensils
Tags
Poitrines de poulet
2 unit(s)
Mélange de riz sauvage
0.5 cup
Courge musquée, en dés
340 g
Mélange d'épices pour sauce crémeuse
10 g
Sauge et Thym
14 g
Amandes, tranchées
28 g
Tartinade de canneberges
2 tbsp
Moutarde à l’ancienne
1 tbsp
Concentré de bouillon de poulet
1 unit(s)
Parmesan, râpé grossièrement
0.25 cup
Oignon jaune
1 unit(s)
Crème
56 mL
Haricots verts
170 g
Sauce soya
0.5 tbsp
Huile*
0.5 tbsp
Sel*
0.25 tsp
Poivre*
0.125 tsp
Butter*
1.5 tbsp
- Before starting, preheat the oven to 425°F. Wash and dry all produce.
- Using a strainer, rinse wild rice medley until water runs clear.
- To a medium pot, stir in rice, broth concentrate, 1/8 tsp (1/4 tsp) salt and 1 cup (2 cups) water. Bring to a boil over high. Once boiling, reduce heat to low.
- Cover and cook for 20-24 min, until rice is tender and liquid is absorbed. Remove the pot from heat. Set aside, still covered.
- Heat a large non-stick pan over medium-high. When hot, add almonds to the dry pan. Toast for 2-4 min, stirring often, until golden. (TIP: Keep your eye on them so they don't burn!)
- Transfer to a plate.
- Trim green beans, then cut into 1-inch pieces.
- Peel, then cut onion into 1/4-inch pieces.
- Strip 1/2 tsp (1 tsp) thyme leaves from stems.
- Heat the same pan over medium. When hot, add 1 tbsp (2 tbsp) butter. Swirl pan until butter melts.
- Add green beans, squash and half the onions. Season with salt and pepper. Cook for 2-4 min, stirring often, until veggies begin to soften.
- Sprinkle Cream Sauce Spice Blend over top. Stir to coat.
- Add thyme, cream and 1/2 cup (1/3 cup) water. Stir to combine. Bring to a boil over high. Transfer to an 8x8-inch baking dish (9x13-inch for 4 servings). Rinse out pan.
- Sprinkle Parmesan over top. Bake in the top of the oven for 10-14 min, or until bubbly and veggies are tender.
- Meanwhle, pat chicken dry with paper towels. Season with salt and pepper.
- Reheat the same pan over medium. When hot add 1/2 tbsp (1 tbsp) oil, then chicken (NOTE: Don't crowd the pan; cook chicken in 2 batches if needed.)
- Cook 1-2 min per side, until golden. Transfer chicken to an unlined baking sheet. Roast in the middle of the oven for 8-10 min, until cooked through.**
- Meanwhile, pick half the sage leaves from stems, then finely chop. (TIP: Save remaining sage for a future creation!)
- When chicken is cooked, remove from oven and rest uncovered for 2-3 min.
- Reheat the same pan over medium. When hot, add 1/2 tbsp (1 tbsp) butter and remaining onions. Cook for 1-2 min, stirring often, until tender.
- Add mustard, cranberry spread, soy sauce, sage, 2 tbsp (1/4 cup) water and any chicken resting juices. Cook for 1-3 min, stirring often until warmed through. Season with salt and pepper.
- Fluff rice with a fork. Stir in half the almonds.
- Thinly slice chicken.
- Divide rice, veggie casserole and chicken between plates.
- Sprinkle remaining almonds over casserole.
- Spoon cranberry-sage sauce over chicken.
910
kcal
Calories
39
g
Fat
16
g
Saturated Fat
87
g
Carbohydrate
23
g
Sugar
9
g
Dietary Fiber
55
g
Protein
195
mg
Cholesterol
1410
mg
Sodium
1
g
Trans Fat
1750
mg
Potassium
300
mg
Calcium
3.5
mg
Iron
