Home Chef Creamy Poblano Chicken Carbonara

• 
  
• 3 oz. Corn Kernels
• ½ oz. Crumbled Bacon
• 4 oz. Alfredo Sauce
• 2 oz. Light Cream Cheese
• ½ oz. Grated Parmesan
• ¼ oz. Cilantro
• 3 oz. Diced Poblano
• 2 tsp. Chicken Base
• 6 oz. Orzo Pasta
• 12 oz. Diced Boneless Skinless Chicken Breasts

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

1. 1

   Prepare the Ingredients

   Preheat oven to 400 degrees. When ingredient appears in recipe, remove from packaging. Thoroughly rinse any fresh produce and pat dry. Combine orzo, 1½ cups water, chicken base, and a pinch of salt and pepper in provided tray. Top with corn, poblano pepper, and bacon.

2. 2

   Add the Chicken

   Crumble cream cheese into small pieces. Top orzo mixture with chicken and cream cheese pieces. If using shrimp, follow same instructions. If using whole chicken breasts, cut into 1" dice and follow same instructions.Bake uncovered in hot oven until chicken reaches a minimum internal temperature of 165 degrees, 28-30 minutes. If using shrimp, bake uncovered in hot oven until shrimp reach a minimum internal temperature of 145 degrees, 25-27 minutes.

3. 3

   Bake the Dish

   Carefully remove from oven. Stem cilantro, reserving leaves whole Add Alfredo sauce and half the Parmesanto tray and stir until creamy. Top with remaining Parmesan and cilantro leaves. Bon appétit!