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Publix Simple Meals

Chicken Curry and Grilled Asparagus With Caramel Vinaigrette

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

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


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


-- Cut peas into bite-size pieces. Slice green onions.

-- Cut chicken into bite-size pieces (wash hands); season with salt and pepper.


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.

Grilled Asparagus With Caramel Vinaigrette


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


-- Cut 1 inch from tough root end of asparagus; place in medium bowl.


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.

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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Chicken Curry

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%

Grilled Asparagus With Caramel Vinaigrette

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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