Serves 3

Pomodoro Chicken or Shrimp

CUSTOMER FAVORITE! This dish is perfectly seasoned, healthy and delicious!  All-natural chicken breast pieces or extra-large shrimp are simmered in a chunky tomato sauce with fresh basil, garlic, and Italian spices.  Tossed with penne pasta and shredded parmesan cheese (packaged separately).

  • Includes Penne Pasta or Hearts of Palm Linguine*
  • Contains three servings
  • Packaged in food grade freezer bags
  • Thaw prior to cooking
  • Free of dairy if you omit the parmesan
  • Options Available:  Gluten free, low carb/keto, no salt added

*Side items and/or recipe may be different with modifications. See details when ordering.

 

Nutritional Details

Please note that any modifications made to the original recipe (low sodium, etc) will greatly alter these details.

Pomodoro Chicken

Pomodoro Shrimp

Cooking Instructions

STANDARD AND GLUTEN FREE: Thaw in refrigerator. Cook within 2 days (chicken) or 1 day (shrimp). Begin cooking provided pasta (whole bag for standard, ½ bag for GF).

CHICKEN – cook until internal temperature reaches 165˚  Preheat nonstick pan over med heat. Add chicken (discard juice) and cook approx. 10 min turning once. Add contents of sauce bag, stir/flip to coat chicken.  Cover pan. Cook covered for approx. 10 stirring/turning chicken occasionally.

SHRIMP – cooked once pink, opaque in the center, and curled Bring contents of sauce bag to boil over med heat and cook 5-10 min. Meanwhile, add shrimp to seasoning bag (discard juice) and shake to coat. Add shrimp to simmering sauce and cook until shrimp are done.

Toss with cooked pasta and provided parmesan cheese.

KETO: Thaw in refrigerator. Cook within 2 days (chicken) or 1 day (shrimp). Drain can(s) of Palmini.  Place in a bowl of water to soak.

CHICKEN – cook until internal temperature reaches 165˚ Preheat nonstick pan over med heat. Add chicken (discard juice) and cook approx. 10 min turning once. Add contents of sauce bag, stir/flip to coat chicken.  Cover pan. Cook covered for approx. 10 stirring/turning chicken occasionally.

SHRIMP – cooked once pink, opaque in the center, and curled Bring contents of sauce bag to boil over med heat and cook 5-10 min. Meanwhile, add shrimp to seasoning bag (discard juice) and shake to coat. Add shrimp to simmering sauce and cook until shrimp are done.

Drain Palmini and rinse/drain one more time.  Toss into sauce to heat and top with parmesan cheese.

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