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Publix SHOPPING LIST ■ .r ■•mm ' * *■ Hr '* >K d& "■» *4 • * 4w i jj . * L| HMM|Rj MuKGti* ■P". ; 111 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 Visit www.publix.com/wine and sign up tor your free subscription to Pub/ix Grape® magazine online, too 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.