Salteado de pollo y calabaza

Instrucciones de preparación
Lávate las manos. Lava todas las frutas y verduras frescas sin envasar bajo el grifo. Escúrrelas bien.. 1] Slice the neck of the squash at the base of the round ended portion. Trim and peel both pieces. Slice the top piece of the squash in half lengthwise. Slice the bottom round piece in half. Scoop the seeds from the cavity of the squash. Dice into ¼” pieces. 2] Place squash in a warmed rondeau. Pour just enough water over the squash to cover. Simmer over low heat for 3-4 minutes. Cook until tender but still slightly firm. Season to taste with salt and pepper. Remove squash from rondeau. Place on a parchment-lined sheet pan. Refrigerate. Let cool uncovered. Transfer to a storage container. Cover, label, date, and refrigerate for future service. CCP: Conservar en el frigorífico a 41ºF o a una temperatura inferior.

Para prepararlo a la carta:
Lávate las manos. Lava todas las frutas y verduras frescas sin envasar bajo el grifo. Escúrrelas bien.. 1] Place 1 tsp. canola oil in a nonstick sauté pan. Once oil begins to smoke, add green and red peppers. Toss pan over medium-high heat for 1 minute. Add 3 oz. of chicken, 2 oz. each of squash and corn, 1 oz. of tomatoes, and 1 tsp. of cilantro. Continue to toss pan over medium-high heat until mixture is warmed through. Season to taste with salt and pepper. 2] Spoon 4 oz. of heated Mexican brown rice onto the center of a warmed serving plate. Top with chicken and vegetable mixture.