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(2)
AB-11/30/06
HI your family hoik to the u
Cooking Sequence
• Preheat oven; prepare soup through
step 3 - 20 minutes
• While soup cooks, prepare rolls and begin
to bake -10 minutes
• Complete soup and serve - 10 minutes
Serves 6
Meal Time - 40 minutes
Suggested Items:
Fresh Express Complete Caesar Supreme Salad Kit,
fruit pie or pastry
Wine Suggestion:
A light, white Italian wine such as Ecco Domani Pinot
Grigio, with floral and tropical fruit aromas and a crisp,
dean finish.
Chicken Risotto Soup
1 tablespoon Colavita Extra-Virgin Olive Oil
8 ounces trinity mix
(fresh diced onions, bell peppers, celery)
8 ounces sliced baby portabella mushrooms (rinsed)
1/2 teaspoon pepper
5 fresh garlic cloves
3 ounces Fresh Express Baby Spinach (1/2 bag)
1/3 cup long grain white rice
1 (32-ounce) box Swanson Chicken Broth
3/4 cup half-and-half
1/3 cup white wine
10 ounces Tyson Fully-Cooked Roasted Chicken Breast
1/4 cup water
2 tablespoons cornstarch
Chive Butter Rolls
12 Bakery Potato Dinner Rolls
15-20 fresh chives (rinsed)
11/2 tablespoons reduced-fat sour cream
2 tablespoons butter
Pick up a recipe card on the Apron's® Simple Meals
recipe card rack at your local Publix.
Visit wvwir.publix.com/aprons for more Apron's® recipes.
©2006 Publix Super Markets, Inc.
Chicken Risotto Soup and Chive Butter Rolls
’lip-
1 Preheat large saucepan on medium-high 2-3 minutes. Place
olive oil in pan; swirl to coat. Add trinity mix, mushrooms, and
pepper. Crush garlic into pan using garlic press. Use knife to
remove garlic from bottom of press. Cook 3-4 minutes, stirring
often, until vegetables begin to brown. Meanwhile, chop
spinach coarsely.
2 Stir in rice and spinach. Cook 1-2 minutes, stirring often,
until spinach wilts. Stir in broth, half-and-half, and wine (in that
order); bring to boil.
3 Reduce to medium and cook 15-17 minutes, stirring
occasionally, until rice is tender. Meanwhile, cut chicken into
bite-size pieces; set aside.
4 Combine water and cornstarch in small bowl until well
blended. Stir chicken into soup. Slowly add cornstarch mixture,
stirring continuously, until blended and soup begins to thicken.
Cook 2-3 more minutes, stirring occasionally, to heat chicken
and blend flavors. Serve.
CALORIES (per 1/6 recipe) 250 kcal; FAT 11 g; CHOL 50mg;
SODIUM 990 mg; CARB 21 g; FIBER 2g; PROTEIN 15g;
VIT A 30%; VIT C 25%; CALC 6%; IRON 8%
1 Preheat oven to 350" F. Arrange rolls on baking sheet.
2 Chop chives finely (2 tablespoons); place in microwave-safe
bowl with sour cream and butter. Microwave on HIGH 20-30
seconds or until butter melts. Stir mixture and spoon over rolls.
Bake 10-15 minutes or until golden and heated. Serve.
CALORIES (per 1/6 recipe) 240 kcal; FAT 9g; CHOL 10mg;
SODIUM 250 mg; CARB 30g; FIBER 2g; PROTEIN 4g;
VIT A 4%; VIT C 10%; CALC 0%; IRON 8%
Shortcuts and Tips
This recipe would be delicious made with leftover rotisserie chicken
or roasted turkey.