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Publix Aprons Recipes

Tomato-Sherry Pasta and Chicken With Tomato-Artichoke Gratin

Total Time - 50 minutes / Makes 4 Servings

Cooking Sequence

  • Prepare Tomato-Artichoke Gratin and begin to bake - 10 minutes
  • Prepare pasta; serve - 30 minutes

Tomato-Sherry Pasta and Chicken

3 plum (or 1–2 regular) tomatoes, coarsely chopped
2 shallots, finely chopped
2 tablespoons fresh basil leaves, coarsely chopped
6 oz pre-sliced portabellas, coarsely chopped
2 boneless, skinless chicken breasts (about 1 lb)
Large zip-top bag
3 tablespoons all purpose flour
1/4 teaspoon pepper
1 teaspoon kosher salt, divided
2 tablespoons olive oil
1/3 cup julienne-cut sun-dried tomatoes
1 cup reduced-sodium chicken broth
1/2 cup sherry wine, divided
1 package three-cheese small ravioli (9–12 oz)
2 tablespoons garlic herb butter

  • Chop tomatoes, shallots, and basil. Remove brown gills, then chop mushrooms.
  • Cut chicken into bite-size pieces; place in zip-top bag (wash hands).
  1. Preheat stock pot on medium-high 2–3 minutes. Add flour, pepper, and 1/2 teaspoon of the salt to chicken; seal bag and shake to coat. Place oil in pot, then add chicken; cook 2–3 minutes or until browned.
  2. Stir in shallots, mushrooms, and remaining 1/2 teaspoon salt; cook 1–2 more minutes or until mushrooms soften. Stir in both tomatoes, broth, wine, and ravioli; bring to a boil.
  3. Reduce heat to simmer; cook 8–10 more minutes or until ravioli is tender. Remove from heat; stir in butter and basil. Serve.

CALORIES (per 1/4 recipe) 530kcal; FAT 20g; CHOL 95mg; SODIUM 810mg; CARB 43g; FIBER 3g; PROTEIN 35g; VIT A 20%; VIT C 15%; CALC 10%; IRON 20%

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Tomato-Artichoke Gratin

4 plum (or 2 regular) tomatoes, sliced
2 tablespoons fresh basil leaves, coarsely chopped
1 (7.5-oz) jar quartered marinated artichokes, drained
3 tablespoons Caesar dressing
1 (6-oz) packet refrigerated Italian cheese bread crumb mix
Aluminum foil

  • Preheat oven to 400°F.
  • Slice tomatoes, chop basil; place in medium bowl.
  1. Stir into tomatoes: artichokes, dressing, and one-half of the breading mix until blended. Transfer mixture to 2-quart baking dish; top with remaining breading mix. Cover with foil; bake 20 minutes.
  2. Remove foil. Bake 7–8 more minutes or until golden. Serve.

CALORIES (per 1/6 recipe) 180kcal; FAT 11g; CHOL 20mg; SODIUM 560mg; CARB 11g; FIBER 1g; PROTEIN 7g; VIT A 10%; VIT C 15%; CALC 20%; 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.

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Add to your grocery list 2 tbsp garlic herb butter
Add to your grocery list 1 (6-oz) packet refrigerated Italian cheese bread crumb mix
Add to your grocery list 1 pkg (9-12 oz) three-cheese small ravioli

Dry Grocery
Add to your grocery list 1 (7.5-oz) jar quartered marinated artichokes
Add to your grocery list 1 cup reduced-sodium chicken broth
Add to your grocery list 1/2 cup sherry wine

Add to your grocery list 2 boneless, skinless chicken breasts (about 1 lb)

Add to your grocery list 3 tbsp Caesar dressing
Add to your grocery list 1-oz bag fresh basil
Add to your grocery list 1/3 cup julienne-cut sun-dried tomatoes
Add to your grocery list 7 plum tomatoes (or 3-4 regular)
Add to your grocery list 6 oz pre-sliced portabellas
Add to your grocery list 2 shallots

From Your Pantry
Add to your grocery list 3 tbsp all purpose flour
Add to your grocery list aluminum foil
Add to your grocery list 1 tsp kosher salt
Add to your grocery list large zip-top bag
Add to your grocery list 2 tbsp olive oil

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Aprons Advice

  • Complete your meal with a fresh salad blend, sourdough bread, and cheesecake for dessert.
  • A great substitute for sherry wine would be apple juice or cider.
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Recipe Version poul0136