Chicken Pomodoro Preparation

An herby Italian classic seasoned with basil, oregano, and garlic for a flavorful dinner.

Chicken Pomodoro Preparation

Included Ingredients

Chicken, green pepper, tomato, onion, bouillon, sugar, lemon juice, tomato, seasonings.

Groceries Needed

  • Pasta of choice
  • Low-fat cream cheese (if desired)
  • Parmesan cheese
  • Green salad

Optional Additions

  • Basil (for stronger flavor)
  • Oregano (for stronger flavor)
  • Garlic (for stronger flavor)

Preparation & Serving Instructions

Cook times are for frozen meals. Times may vary by slow cooker/pressure cooker. Ensure all food reaches 165°F (74°C) before serving. If cooking a thawed meal, use the shorter cooking time listed as a guideline.

Cook: Follow the cooking instructions below.

Serve: Serve over pasta and top with parmesan cheese. Serve with a green salad.

Low Carb Serving Suggestion:

Serve with zucchini or butternut squash ribbons or spaghetti squash noodles

Small

Meals feed 2-3

Stovetop

Cook from frozen in medium saucepan over medium heat. Break up as it thaws and cooks. cover and cook over medium-low heat for 25-30 minutes. Can add extra water if needed. Shred and return to sauce.

Oven

Thaw meal in refrigerator overnight. When thawed, place in oven proof baking dish, cover and bake at 350 F for 45 minutes or to internal temperature of 165 F. Shred and return to sauce. For a creamy sauce, stir in 2 oz of low fat cream cheese.

Pressure Cooker

Cook on manual for 20 minutes, natural pressure release or to internal temperature of 165 F. May add up to ¼ cup of liquid before cooking to bring up to pressure. For a creamy sauce, stir in 2 oz of low-fat cream cheese. *If chicken isn't cooked through after 20 minutes, shred and return to pressure cooker. Cook on sauté setting until cooked through.

Slow Cooker

Using a 1.5-2 quart slow cooker, cook on low 3-4 hours or to an internal temperature of 165° F. Shred chicken and let sit in juices. For a creamy sauce, stir in 2 oz of low-fat cream cheese.

Seasoning

For stronger flavors, add 30-60 minutes before serving:

Basil, oregano, and garlic to taste

Medium

Meals feed 4-6

Slow Cooker

Cook on low 3-4 hours, or to an internal temperature of 165° F. Shred chicken and let sit in juices. For a creamy sauce, stir in 4 oz of low-fat cream cheese.

Pressure Cooker

Cook on manual for 30 minutes, or to internal temperature of 165° F. Natural pressure release. May add ¼ cup liquid before cooking to bring up to pressure. For a creamy sauce, stir in 4 oz of low-fat cream cheese. *If chicken isn’t cooked through after 30 minutes, shred and return to pressure cooker on sauté setting.

Seasoning

For stronger flavors, add 30-60 minutes before serving:

Basil, oregano, and garlic to taste

Nutrition Facts

Serving Size | 0.5 cup
170 Calories | 3.1g Total Fat | 10.9g Carbs | 2.4g Fiber | 24.9g Protein | 6.8g Sugars | 0.7g Sat. Fat | 827mg Sodium

Allergens: Corn. Your meal package will identify if substitutions have been made.

Nutrition Facts and allergen data apply to standard recipes only and do not reflect allergy substitutions or customer-provided ingredients.

The above Nutrition Facts refer to meals prepared at in-person classes and may slightly differ from delivered meals. Please refer to the label on the meal for the most accurate nutrition information.