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Publix Aprons Recipes

Chicken Fresca With Italian Side Salad

Total Time - 30 minutes / Makes 4 Servings

Cooking Sequence

  • Place water on to boil for pasta; preheat grill
  • Prepare salad through step 2 - 5 minutes
  • Complete chicken and salad; serve - 25 minutes  

Chicken Fresca With Italian Side Salad

Chicken Fresca

Ingredients
12 ounces fresh broccoli florets (rinsed)
2 tablespoons sun-dried tomatoes
1 (16-ounce) bag frozen cavatelli pasta
1 lb boneless chicken cutlets
cooking spray
1/2 teaspoon salt
1/8 teaspoon pepper
1 (7-ounce) can portabella mushrooms (undrained)
1/2 cup grape tomatoes (rinsed)
1 tablespoon basil pesto
2 tablespoons butter
2 tablespoons grated Parmesan cheese

Steps
  1. Fill large saucepan 3/4 full of water. Cover and place on high to boil for pasta. Preheat 2-sided tabletop grill.
  2. Cut broccoli into bite-size pieces, if needed. Slice sun-dried tomatoes into 1/8-inch-wide strips; set both aside.
  3. Stir pasta into boiling water. Boil 8 minutes, stirring occasionally, or until tender.
  4. Coat chicken with cooking spray, then season with salt and pepper. Place chicken on grill (wash hands); close lid and grill 3–4 minutes or until internal temperature is 165°F. Use a meat thermometer to accurately ensure doneness. (If using regular grill, double cooking time, turning once.)
  5. When pasta has cooked 8 minutes, stir in broccoli, mushrooms, sun-dried tomatoes, and grape tomatoes. Return to boil and cook 1–2 minutes or until broccoli is tender.
  6. Drain pasta mixture and return to pan. Stir in pesto, butter, and cheese; cover and let stand 3 minutes.
  7. Remove chicken from grill and cut into 1/4-inch-wide strips. Add to pasta mixture, toss, and serve.

CALORIES (per 1/4 recipe) 540kcal; FAT 12g; CHOL 90mg; SODIUM 670mg; CARB 69g; FIBER 11g; PROTEIN 39g; VIT A 35%; VIT C 100%; CALC 10%; IRON 20%

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Italian Side Salad

Ingredients
1/4 cup canned artichoke hearts
1/4 cup roasted red peppers
1 cup grape tomatoes (rinsed)
1 bag romaine salad blend (8-10 oz)
1/4 cup sliced green olives
1/2 cup seasoned croutons
1/4 cup Italian salad dressing

Steps
  1. Dice artichokes and peppers into small, bite-size pieces. Slice tomatoes in half, if desired.
  2. Place salad blend, artichokes, peppers, tomatoes, and olives in salad bowl; chill until ready to serve.
  3. Add croutons and salad dressing; toss and serve.

CALORIES (per 1/4 recipe) 120kcal; FAT 7g; CHOL 0mg; SODIUM 620mg; CARB 11g; FIBER 2g; PROTEIN 3g; VIT A 35%; VIT C 40%; CALC 4%; IRON 6%

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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 18 ITEMS TO LIST

Dairy
Add to your grocery list 2 tbsp butter

Dry Grocery
Add to your grocery list 1/4 cup Italian salad dressing
Add to your grocery list 1 tbsp basil pesto
Add to your grocery list 1/4 cup canned artichoke hearts
Add to your grocery list cooking spray
Add to your grocery list 2 tbsp grated Parmesan cheese
Add to your grocery list 1 (7-oz) can portabella mushrooms
Add to your grocery list 1/4 cup roasted red peppers
Add to your grocery list 1/2 cup seasoned croutons
Add to your grocery list 1/4 cup sliced green olives

Frozen
Add to your grocery list 1 (16-oz) bag cavatelli pasta

Meat
Add to your grocery list 1 lb boneless chicken cutlets

Produce
Add to your grocery list 12 oz fresh broccoli florets
Add to your grocery list 1 1/2 cups  grape tomatoes
Add to your grocery list 1 bag (8-10 oz) romaine salad blend
Add to your grocery list 2 tbsp sun-dried tomatoes

Suggested Items
Add to your grocery list carrot cake
Add to your grocery list water rolls

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Utensils & Cookware

  • 2-sided tabletop grill
  • large saucepan with lid
  • salad bowl, colander
  • tongs, cooking spoons
  • meat thermometer
  • knife and cutting board
  • measuring utensils
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Aprons Advice

For a unique salad, prepare the chicken recipe and refrigerate at least 2 hours. Toss with Italian dressing and serve.
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Recipe Version past0020