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Publix SHOPPING LIST -■ - SB3* ;»g - • i ::■ r-:.,- ■ \ L 37” White Star /„T£w. Champagne 750-ml bot. SURPRISINGLY LOW PRICE ■ WINE Cavit Pinot Grigio Wine 12.99 Or Merlot, Pinot Noir, Cabernet Sauvignon, Chardonnay, or Riesling, 1,5-L bot. Bella Sera Pinot Grigio Wine 12.79 Or Merlot, Sangiovese, Cabernet Sauvignon, Chardonnay, Rosso, or Pinot Noir, 1,5-L bot. | Puhh. Win.- Guidv ... i Want more ideas to dress up your table? Visit www.publix.com/wine and sign up for your free subscription to Publix Grape® magazine online, too. (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.