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Publix Aprons Recipes

Lemon Tarragon Chicken With Pasta, Roasted Peppers and Feta

Total Time - 30 minutes / Makes 4 Servings

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Cooking Sequence

  • Prepare pasta through step 2; prepare chicken through step 2 - 15 minutes
  • Stir pasta into boiling water
  • Complete chicken and pasta; serve - 15 minutes

Lemon Tarragon Chicken With Pasta, Roasted Peppers and Feta

Lemon Tarragon Chicken


1 lemon (rinsed)
4 cloves fresh garlic
5–6 sprigs fresh parsley (rinse and remove tough stems)
3 tablespoons pre-diced green onions
2 teaspoons dried tarragon leaves
1/2 cup white wine
2 teaspoons cornstarch
1 teaspoon sugar
1/2 teaspoon salt
1/8 teaspoon pepper
1 1/2 pounds chicken breast fillets
2 teaspoons extra-virgin olive oil


  1. Prepare sauce by adding the following to food processor bowl: 2 strips lemon peel (remove with vegetable peeler) and juice of lemon (2 tablespoons), garlic (use garlic press to crush into mixture; use knife to remove garlic from bottom of press), parsley, green onions, tarragon, wine, cornstarch, and sugar. Process 20 seconds until well blended.
  2. Season both sides of chicken with salt and pepper. Wash hands. Preheat large sauté pan on medium-high 2–3 minutes.
  3. Place oil in pan; swirl to coat. Add chicken, using tongs, and cook 2-3 minutes on each side.
  4. Pulse sauce one more time, then pour over chicken. Cover, reduce to medium-low, and simmer 6-8 minutes, turning occasionally, until internal temperature reaches 170°F. Use a meat thermometer to accurately ensure doneness. Serve sauce over chicken.

CALORIES (per 1/4 recipe) 250kcal; FAT 4g; CHOL 99mg; SODIUM 118mg; CARB 6g; FIBER <1g; PROTEIN 40g; VIT A 5%; VIT C 15%; CALC 5%; IRON 14%

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Pasta, Roasted Peppers and Feta

8 ounces mostaccioli rigate pasta
1/4 cup roasted red peppers
2 teaspoons extra virgin olive oil
2 cloves fresh garlic
1/3 cup crumbled feta cheese


  1. Fill large saucepan 1/2 full of water. Cover and bring to a boil on high for pasta.
  2. Dice peppers finely; measure and set aside.
  3. Stir pasta into boiling water. Boil 8-10 minutes, stirring occasionally, or until tender.
  4. Drain pasta. Return saucepan to stove, reduce to low, and add olive oil. Crush garlic, using garlic press, into saucepan. Stir in peppers and simmer 1 minute to blend flavors. Stir in cheese and serve.

CALORIES (per 1/4 recipe) 266kcal; FAT 5g; CHOL 7mg; SODIUM 137mg; CARB 44g; FIBER 1g; PROTEIN 9g; VIT A 11%; VIT C 18%; CALC 2%; IRON 12%

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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 to your grocery list 1/3 cup crumbled feta cheese

Dry Grocery
Add to your grocery list 2 tsp cornstarch
Add to your grocery list 2 tsp dried tarragon leaves
Add to your grocery list 4 tsp extra-virgin olive oil
Add to your grocery list 8 oz mostaccioli rigate pasta
Add to your grocery list 1/4 cup roasted red peppers
Add to your grocery list 1 tsp sugar
Add to your grocery list 1/2 cup white wine

Add to your grocery list 1 1/2 lb chicken breast fillets

Add to your grocery list 6 cloves fresh garlic
Add to your grocery list 5-6 sprigs fresh parsley
Add to your grocery list 1  lemon
Add to your grocery list 3 tbsp pre-diced green onions

Suggested Items
Add to your grocery list Italian bread
Add to your grocery list cheesecake
Add to your grocery list Parmesan cheese for pasta
Add to your grocery list fresh salad blend

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Utensils & Cookware

  • large sauté pan with lid
  • large saucepan with lid
  • food processor, colander 
  • garlic press, tongs 
  • vegetable peeler
  • cooking spoons
  • meat thermometer
  • knife and cutting board
  • measuring utensils
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Aprons Advice

Use fresh tarragon when available. Dried tarragon has a stronger flavor than the sweet delicate flavor of fresh tarragon. Substitute 2 tablespoons fresh tarragon for the 2 teaspoons dried tarragon.
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Recipe Version poul0030