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Publix Aprons Recipes

Basil Cream Chicken Pasta and Salad With Lemon Vinaigrette

Total Time - 30 minutes / Makes 4 Servings

Cooking Sequence

  • Prepare chicken through step 5 - 15 minutes
  • Using clean knife and cutting board, prepare salad; complete chicken and serve - 15 minutes

Basil Cream Chicken Pasta and Salad With Lemon Vinaigrette

Basil Cream Chicken Pasta

Ingredients

2 tablespoons flour
2 teaspoons seasoned salt
large zip-top bag
1 1/2 pounds boneless chicken tenders, thawed if needed
2 tablespoons garlic butter
8 ounces fettuccine
1 pound steak-topper vegetables (contains fresh pre-sliced mushrooms, onions and bell peppers)
1 teaspoon dried basil leaves
1 cup heavy whipping cream



Steps

1. Fill large saucepan 1/2 full of water. Cover and bring to a boil on high for pasta. Place flour and seasoned salt in zip-top bag and shake to mix.
2. Preheat large sauté pan on medium-high 2–3 minutes. Cut chicken into bite-size pieces and place in bag. Wash hands, knife, and cutting board with hot soapy water. Seal tightly and shake to coat.
3. Place butter in pan; swirl to coat. Place chicken in pan (discard residual flour) and cook 3 minutes, turning occasionally, or until chicken begins to brown.
4. Stir pasta into boiling water. Boil 8–10 minutes, stirring occasionally, or until tender.
5. Move chicken to outer edge of pan and place steak-toppers in center. Cover and cook 6–8 minutes, stirring occasionally, or until vegetables are tender.
6. Stir in basil and cream; reduce heat to medium and simmer 4–5 minutes, uncovered, or until sauce thickens.
7. Drain pasta and return to saucepan. Stir chicken mixture into pasta and serve.

CALORIES (per 1/4 recipe) 707kcal; FAT 32g; CHOL 191mg; SODIUM 949mg; CARB 53g; FIBER 4g; PROTEIN 50g; VIT A 30%; VIT C 87%; CALC 8%; IRON 23%

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Salad With Lemon Vinaigrette

Ingredients

juice of 1 lemon
1/4 cup lite red wine/olive oil vinaigrette
5 ounces spring mix salad blend
1 medium yellow tomato
1/2 red bell pepper
1/2 seedless cucumber
2 tablespoons raisins



Steps

1. Rinse all vegetables. Cut lemon in half and squeeze juice (about 2 tablespoons) into salad bowl; add dressing and whisk together. Add salad greens and toss to coat.
2. Slice tomato into bite-size pieces; cut pepper and cucumber into 1/4-inch-thick slices and add to salad.
3. Add raisins and toss to mix. Serve.

CALORIES (per 1/4 recipe) 80kcal; FAT 3g; CHOL 0mg; SODIUM 220mg; CARB 11g; FIBER 2g; PROTEIN 2g; VIT A 48%; VIT C 77%; CALC 5%; IRON 7%

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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.

The icon will change to Currently on My Grocery List to indicate that it has been added.

ADD ALL 19 ITEMS TO LIST

Dairy
Add to your grocery list 2 tbsp garlic butter
Add to your grocery list 1 cup heavy whipping cream

Dry Grocery
Add to your grocery list 1 tsp dried basil leaves
Add to your grocery list 8 oz fettuccine
Add to your grocery list 2 tbsp flour
Add to your grocery list large zip-top bag
Add to your grocery list 1/4 cup lite red wine/olive oil vinaigrette
Add to your grocery list 2 tbsp raisins
Add to your grocery list 2 tsp seasoned salt

Meat
Add to your grocery list 1 1/2 lb boneless chicken tenders, thawed if needed

Produce
Add to your grocery list 1  lemon
Add to your grocery list 1/2 red bell pepper
Add to your grocery list 1/2 seedless cucumber
Add to your grocery list 1 (5-oz) bag spring mix salad blend
Add to your grocery list 1 lb steak-topper vegetables (contains fresh pre-sliced mushrooms, onions and bell peppers)
Add to your grocery list 1 medium yellow tomato

Suggested Items
Add to your grocery list Italian bread
Add to your grocery list chocolate cake
Add to your grocery list olive oil and dipping spices

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Utensils & Cookware

  • large saucepan with lid
  • large sauté pan with lid
  • salad bowl, whisk, tongs
  • cooking spoons, colander
  • knife and cutting board
  • measuring utensils
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Aprons Advice

Avoid rinsing cooked pasta. This decreases its ability to absorb the flavors from the sauce.

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Recipe Version past0032