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Publix Aprons Recipes

Chicken Curry and Grilled Asparagus With Caramel Vinaigrette

Total Time - 40 minutes / Makes 4 Servings

Cooking Sequence

  • Prepare asparagus through prep and step 1 - 5 minutes
  • Prepare curry (and rice, if serving) - 25 minutes
  • Complete asparagus and serve - 10 minutes

Chicken Curry and Grilled Asparagus With Caramel Vinaigrette

Chicken Curry

Ingredients
1/2 lb fresh sugar snap peas
2 green onions, thinly sliced
3 boneless skinless chicken breasts (about 1 3/4 lb)
1/2 teaspoon kosher salt
1/4 teaspoon pepper
1 tablespoon canola oil
3 tablespoons curry powder
1 cup reduced-sodium chicken broth
1 cup coconut milk
2 (10.75-oz) cans condensed reduced-sodium cream of chicken soup

Prep
  • Cut peas into bite-size pieces. Slice green onions.
  • Cut chicken into bite-size pieces (wash hands); season with salt and pepper.
Steps
  1. Preheat medium saucepan on medium-high 2–3 minutes. Place oil in pan, then add chicken; cook 6–8 minutes or until browned. Stir in curry powder; cook 1 more minute.
  2. Stir in peas, broth, coconut milk, and chicken soup; bring to a boil. Reduce heat to low, stir in green onions; cook 5 more minutes for flavors to blend. Turn heat off; can stand 10–15 minutes for additional flavor development. Curries are traditionally served over white rice.

CALORIES (per 1/4 recipe) 460kcal; FAT 20g; CHOL 120mg; SODIUM 830mg; CARB 23g; FIBER 4g; PROTEIN 47g; VIT A 25%; VIT C 60%; CALC 10%; IRON 35%

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Grilled Asparagus With Caramel Vinaigrette

Ingredients
1 lb fresh asparagus spears
3 tablespoons canola oil, divided
1/4 teaspoon kosher salt
1/4 teaspoon pepper
1/4 cup brown sugar
2 tablespoons unsalted butter
2 tablespoons rice vinegar

Prep
  • Cut 1 inch from tough root end of asparagus; place in medium bowl.
Steps
  1. Stir in 1 tablespoon of the oil, salt, and pepper; toss to coat.
  2. Stir together in a microwave-safe bowl, brown sugar, butter, and vinegar. Microwave on HIGH 1–3 minutes or until butter melts and mixture boils. Slowly whisk in remaining 2 tablespoons oil until well blended.
  3. Preheat large grill pan (or sauté pan) on medium-high 2–3 minutes. Place asparagus in pan; cook and turn 3–4 minutes or until tender. Transfer asparagus to serving dish and top with caramel vinaigrette. Serve warm.

CALORIES (per 1/4 recipe) 190kcal; FAT 16g; CHOL 15mg; SODIUM 80mg; CARB 11g; FIBER 1g; PROTEIN 1g; VIT A 15%; VIT C 8%; CALC 2%; IRON 4%

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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 13 ITEMS TO LIST

Dry Grocery
Add to your grocery list 1 cup coconut milk
Add to your grocery list 2 (10.75-oz) cans condensed reduced-sodium cream of chicken soup
Add to your grocery list 3 tbsp curry powder
Add to your grocery list 1 cup reduced-sodium chicken broth
Add to your grocery list 2 tbsp rice vinegar

Meat
Add to your grocery list 3 boneless skinless chicken breasts (about 1 3/4 lb)

Produce
Add to your grocery list 1 lb fresh asparagus spears
Add to your grocery list 1/2 lb fresh sugar snap peas
Add to your grocery list 2 green onions

From Your Pantry
Add to your grocery list 1/4 cup brown sugar
Add to your grocery list 4 tbsp canola oil
Add to your grocery list 3/4 tsp kosher salt
Add to your grocery list 2 tbsp unsalted butter

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Aprons Advice

  • Complete your meal with white rice, crusty bread, and a fruit dessert.
  • The caramel vinaigrette may thicken and separate somewhat as it cools, so be sure to serve it warm.
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Recipe Version poul0106