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Beringer
Tiyhite Zinfandel
Wine
Or Pinot Grigio, White Merlot,
Red Zinfandel, Chenin Blanc or
White Cabernet, 1 5-L bot.
SAVE UP TO .50
WINE
Goiya Chardonnay Wine 2f0r12.00
Or Shiraz, Chardonnay Sauvignon Blanc,
Shiraz Pinotage, Merlot or Cabernet Sauvignon,
750-ml bot.
Blackstone Merlot Wine 10.99
Or Cabernet Sauvignon,
Zinfandel or Syrah, 750-ml bot.
Publix Wine Guide
Want more ideas to dress up your table 7
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2
A(ABCD),JS-09/28/06
10"
Bring your family hack to the table
Cooking Sequence
• Prepare pasta and begin to bring to a
boil -10 minutes
• Prepare chicken and begin to brown - 5 minutes
• Continue pasta, prepare zucchini, complete
chicken, and serve -10 minutes
Serves 4
Meal Time: 25 Minutes
Suggested Items:
Bakery Chicago Hard Rolls, Bakery Cherry
Cheesecake Pie
Wine Suggestion:
A medium-bodied white wine, such as Fetzer
Chardonnay, with apple, pear, and tropical
fruit fiavors.
Chicken Marsala
11/2 pounds Publix Boneless Chicken Cutlets
1/2 teaspoon dried thyme leaves
1 tablespoon extra-virgin olive oil
1/2 cup pre-diced onions
4 ounces pre-sliced baby portabella mushrooms
1/4 cup Marsala wine
1/2 cup Swanson Chicken Broth
1 (.75-ounce) packet mushroom gravy mix
Pasta Olio
1 1/4 cups water
1 (16-ounce) package Celentano Cavatelli Pasta
1 tablespoon extra-virgin olive oil
1/2 teaspoon salt
3 cloves fresh garlic
1 tablespoon Sargento Shredded Asiago Cheese
Zucchini Milanese
2 (10-ounce) containers pre-sliced zucchini
2 tablespoons pre-diced onions
1 tablespoon extra-virgin olive oil
1/2 teaspoon salt
1 tablespoon Sargento Shredded Asiago cheese
Pick up a recipe card on the Apron's® Simple Meals
recipe card rack at your local Publix.
Visit www.publix.com/aprons for more Apron's® recipes.
©2006 Publix Super Markets, Inc.
Chicken Marsala, Pasta Olio,
and Zucchini Milanese
1 Preheat large saute pan on medium-high 2-3 minutes.
Sprinkle both sides of chicken with thyme. Wash hands.
2 Place oil in pan; swirl to coat. Add onions and mushrooms;
cook 3-4 minutes or until tender. Move onions and
mushrooms to outer edge of pan. Place chicken in
center of pan (wash hands); cook 2-3 minutes on each
side until browned.
3 Stir in wine, then add remaining ingredients. Stir until well
blended. Reduce heat to low and simmer 6-8 minutes until
sauce thickens and internal temperature of chicken reaches
165°F. Use a meat thermometer to accurately ensure done
ness. Serve.
CALORIES (per 1/4 recipe) 267 kcal; FAT 6g; CHOL99mg;
SODIUM So4mg; CARB 6g; FIBER <lg; PROTEIN 40g,
VIT A 1%; VIT C 5%; CALC 3%: IRON 9%
1 Place water, pasta, oil, and salt in large saucepan on
high heat. Cover and bring to boil. Reduce heat to medium,
cover, and cook 3-4 more minutes until most of liquid is
absorbed and pasta is tender.
3 Crush garlic, using garlic press, into pasta. Use knife to
remove garlic from bottom of press. Stir, cover, and
remove from heat; let stand 5 minutes until remaining
liquid is absorbed.
3 Stir, sprinkle with cheese, and serve.
CALORIES (per 1/4 recipe) 343 kcal; FAT sg; CHOL 13mg;
SODIUM 305 mg; CARB 61g; FIBER 7g; PROTEIN 13g;
VIT A 1%; VIT C 6%; CALC 5%: IRON 12%
1 Place all ingredients (except cheese) in microwave
safe bowl.
2 Microwave on HIGH 6 minutes, stirring once, or until
tender. Stir, sprinkle with cheese, and serve.
CALORIES (per 1/4 recipe) 59kcal; FAT 4g; CHOL 2mg;
SODIUM 295 mg; CARB sg; FIBER 2g; PROTEIN 2g;
VIT A 10%; VIT C 22%; CALC 4%; IRON 4%
Shortcuts and Tips
Browning the mushrooms and onions will intensify
the rich mushroom flavor.