Poulet Alfredo bolognaise

Rendement

24 portions de 283 g.

Ingrédients

2 c. à soupe Vaporisateur antiadhésif GFS
24 un Poitrine de poulet Gordon Choix, 85 g
2 c. à soupe Assaisonnement à l’italienne Trade East
1,36 kg Quinoa cuit, chaud
1,36 kg Couscous cuit, chaud
¼ tasse Persil italien Markon, haché
1,70 kg Mélange pour sauté brocoli Markon RSS
Au goût Sel
Au goût Poivre noir moulu Trade East
720 ml Recette : Sauce Alfredo bolognaise

Préparation

1. Lightly spray a heated flat griddle with cooking spray. Place the chicken, skin side down, on the griddle. Cook until golden brown. Flip and cook until done. Sprinkle with ¼ tsp. garden seasoning.

2. Lightly spray a nonstick sauté pan with cooking spray. Add 57 g each of quinoa and couscous. Toss over medium heat until warmed. Add ½ tsp. parsley and toss to combine.

3. Lightly spray another nonstick sauté pan with cooking spray. Add 71 g broccoli stir-fry mix and toss until warmed. Season with salt and pepper.

4. Place the quinoa and couscous on half of a heated serving plate. Place the vegetables on the other half of the plate. Ladle 30 ml Alfredo Bolognese across the grains and vegetables. Top with the cooked chicken breast.