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Publix Aprons Recipes

Balsamic Chicken With Baby Greens and Sun-Dried Tomato Gnocchi

Total Time - 25 minutes / Makes 4 Servings

Cooking Sequence

  • Prepare gnocchi through step 1 - 5 minutes
  • Prepare chicken through step 2 - 5 minutes
  • Complete gnocchi and chicken; serve - 15 minutes

Balsamic Chicken With Baby Greens and Sun-Dried Tomato Gnocchi

Balsamic Chicken With Baby Greens

1 1/4 lb boneless chicken cutlets
1/4 teaspoon salt
1/8 teaspoon pepper
2 tablespoons extra-virgin olive oil
1/8 teaspoon fresh rosemary, finely snipped
1/4 cup balsamic vinegar
1 bag baby salad greens (5–7 oz)

  1. Preheat large sauté pan on medium-high 2–3 minutes. Season both sides of chicken with salt and pepper (wash hands).
  2. Place oil in pan, then add chicken and cover; cook 4–5 minutes on each side or until 165°F. Meanwhile, snip rosemary, leaves only, using kitchen shears.
  3. Add remaining ingredients (including rosemary); rotate chicken to top of greens and cover. Remove from heat; let stand 1–2 minutes or until greens are wilted. Serve.

CALORIES (per 1/4 recipe) 230kcal; FAT 10g; CHOL 80mg; SODIUM 250mg; CARB 4g; FIBER 1g; PROTEIN 30g;  VIT A 60%; VIT C 25%; CALC 4%; IRON 15%

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Sun-Dried Tomato Gnocchi

1/2 cup canned artichoke hearts
1/2 cup julienne-cut sun-dried tomatoes
1 (14-oz) can reduced-sodium chicken broth
2 1/2 cups water
16 oz gnocchi pasta
1 tablespoon butter
1 tablespoon shredded Parmesan cheese

  • Dice artichokes and tomatoes coarsely; set aside.
  1. Reserve 1/4 cup of the chicken broth; set aside. Combine remaining broth (about 1 1/2 cups) and water; cover and bring to boil on high for gnocchi.
  2. Add gnocchi to boiling broth mixture (if needed, separate gnocchi before dropping into water). Cook and stir 4 minutes or until tender.
  3. Drain gnocchi. Return empty saucepan to medium-high heat. Place remaining 1/4 cup chicken broth, artichokes, and tomatoes in pan; cook 2–3 minutes or until heated.
  4. Gently stir gnocchi, butter, and cheese into tomato mixture; cook 1 more minute or until butter and cheese melts. Serve.

CALORIES (per 1/4 recipe) 240kcal; FAT 4g; CHOL 31mg; SODIUM 700mg; CARB 24g; FIBER 3g; PROTEIN 7g;  VIT A 8%; VIT C 6%; CALC 4%; IRON 10%

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Shopping List

Add items to your grocery list by clicking on the Add to My Grocery List next to any item below.

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Add to your grocery list 1 tbsp shredded Parmesan cheese

Dry Grocery
Add to your grocery list 1/4 cup balsamic vinegar
Add to your grocery list 1/2 cup canned artichoke hearts
Add to your grocery list 16 oz gnocchi pasta
Add to your grocery list 1 (14-oz) can reduced-sodium chicken broth

Add to your grocery list 1 1/4 lb boneless chicken cutlets

Add to your grocery list 1 bag (5-7 oz) baby salad greens
Add to your grocery list 1-oz bag fresh rosemary
Add to your grocery list 1/2 cup julienne-cut sun-dried tomatoes

From Your Pantry
Add to your grocery list 1 tbsp butter
Add to your grocery list 2 tbsp extra-virgin olive oil

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Aprons Advice

  • Complete your meal with sourdough bread and pound cake with strawberries for dessert.
  • Add 1 more tablespoon each of the butter and cheese for even creamier gnocchi.
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Recipe Version poul0008