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Publix Simple Meals

Chicken Carbonara With Spinach Raspberry Salad

Servings:
Makes 4 Servings
Total Time:
30 minutes
Active Time:
30 minutes

Cooking Sequence


-- Prepare chicken recipe - 15 minutes

-- While sauce heats, prepare salad; complete chicken and serve - 15 minutes


Cooking Instructions

Chicken Carbonara

Ingredients

1/4 cup roasted red peppers

6 slices smoked bacon

1 lb boneless chicken tenders

1/2 teaspoon seasoned salt

1/4 cup pre-sliced green onions, divided

8 oz fettuccine pasta

1 (15-oz) jar Alfredo sauce

Prep


-- Bring water to a boil for pasta.

-- Coarsely chop red peppers.

-- Cut bacon into bite-size pieces.

-- Cut chicken into 1-inch chunks (wash hands); sprinkle with seasoned salt.

Steps


1. Preheat large sauté pan on medium-high 2-3 minutes. Place bacon and 2 tablespoons green onions in pan; cook and stir 4-5 minutes or until bacon begins to brown.

2. Cook pasta following package instructions. Add chicken to bacon; cook and stir 4-5 minutes or until 165°F.

3. Reduce heat (on chicken) to low. Stir in Alfredo sauce, red peppers, and 2 tablespoons green onions; cover and cook 4-5 minutes or until heated. Drain pasta; stir into chicken. Serve.


Spinach Raspberry Salad

Ingredients

1 bag fresh spinach leaves (9-10 oz)

1 (11-oz) can mandarin oranges (about 1 cup), drained

1/2 cup grape tomatoes

1/4 cup walnut pieces

1/4 cup light raspberry vinaigrette

Steps


1. Place all ingredients (except dressing) in salad bowl.

2. Add dressing; toss and serve.


Aprons Advice


-- Complete your meal with Parmesan cheese (for pasta), garlic bread, and pecan pie.

-- For a special occasion meal, substitute peeled/deveined shrimp for the chicken.


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Nutritional Information

Chicken Carbonara

CALORIES (per 1/4 recipe) 730kcal; FAT 40g; CHOL 150mg; SODIUM 1250mg; CARB 50g; FIBER 3g; PROTEIN 38g; VIT A 20%; VIT C 20%; CALC 10%; IRON 15%

Spinach Raspberry Salad

CALORIES (per 1/4 recipe) 150kcal; FAT 8g; CHOL 0mg; SODIUM 120mg; CARB 20g; FIBER 3g; PROTEIN 3g; VIT A 140%; VIT C 60%; CALC 8%; IRON 15%