Spicy Pulled Chicken & Quinoa with Spinach, Pesto & Parmesan
15 Min Meal

Spicy Pulled Chicken & Quinoa

with Spinach, Pesto & Parmesan

15 MIN
4 Servings
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  • with Cooked Pulled Chicken
    includes 20 oz No Added Hormones, Antibiotic-Free Cooked Pulled Chicken
    Wellness
  • with Shrimp
    includes 20 oz Sustainably Sourced Tail-Off Shrimp (Peeled & Deveined) View recipe
    Wellness
  • with Cooked Pulled Chicken

    From the Test Kitchen

    Designed to be ready in just 15 minutes, our new line of meals feature pre-cooked grains and easy-to-prep ingredients to create the same high-quality dishes you love, in less time! These hearty bowls featured pulled chicken that simmers in the pan with Calabrian chile paste, a specialty ingredient from southern Italy known for its irresistibly sweet-hot flavor. You'll serve the chicken over pre-cooked quinoa coated in our herbaceous pesto.
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    Dietary Information

    See nutrition facts for total fat, saturated fat, cholesterol, and sodium information

    Carb Conscious 600 Calories or Less
    • Nutrition
      PER SERVING
    • Calories
      460 Cals (est.)
    View Full Nutrition
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    ingredients
    Spicy Pulled Chicken & Quinoa with Spinach, Pesto & Parmesan
    Title
    • 20 oz Cooked Pulled Chicken
    • 20 oz Cooked Tri-Color Quinoa
    • 6 oz Baby Spinach
    • 4 Tbsps Tomato Paste
    • ⅓ cup Basil Pesto
    • 3 tsps Calabrian Chile Paste
    • ½ cup Grated Parmesan Cheese
    Make the pesto quinoa
    1 Make the pesto quinoa

    Wash and dry the spinach. In a large pan (nonstick, if you have one), heat a drizzle of olive oil on medium-high until hot. Add the spinach and quinoa; season with salt and pepper. Cook, stirring occasionally and breaking the quinoa apart with a spoon, 2 to 3 minutes, or until combined, the spinach is wilted, and the quinoa is heated through. Turn off the heat. Stir in the pesto. Transfer to a bowl; cover with foil to keep warm. Rinse and wipe out the pan.

    2 Cook the chicken

    In the same pan, heat a drizzle of olive oil on medium-high until hot. Add the tomato paste and as much of the chile paste as you'd like, depending on how spicy you'd like the dish to be. Cook, stirring constantly, 30 seconds to 1 minute, or until combined. Add the pulled chicken (tearing the pieces apart before adding) and 1/4 cup of water (carefully, as the liquid may splatter); season with salt and pepper. Cook, stirring occasionally, 2 to 3 minutes, or until combined and heated through. Turn off the heat.

    Cook the chicken
    Serve your dish
    3 Serve your dish

    Serve the pesto quinoa topped with the cooked chicken. Garnish with the parmesan. Enjoy!

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