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Publix Simple Meals

Veal Marsala, Broccoli Fettuccini Alfredo and Marinated Tomatoes

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

Cooking Sequence


-- Put water on to boil for pasta; prepare tomatoes - 5 minutes


-- Continue pasta through step 3; prepare veal through step 3 - 15 minutes


-- Complete both and serve - 10 minutes


Cooking Instructions

Veal Marsala

Ingredients

1/2 pound shiitake mushrooms

1 pound veal scaloppini

waxed paper

5 tablespoons butter, divided

1/3 cup pre-diced onions

1/2 cup flour

large zip-top bag

3/4 cup Marsala wine

3/4 cup chicken broth

Steps

1. Slice (rinsed) mushrooms into 1/4-inch slices. Cover veal with waxed paper; pound, using smooth side of meat mallet (or rolling pin), until about 1/4-inch thick. Wash hands.

2. Preheat large sauté pan on medium-high 2-3 minutes. Place 1 tablespoon butter in pan and swirl to coat. Stir in onions; cook 2 minutes. Stir in 2 tablespoons butter and mushrooms; cook 3 minutes.

3. Place flour and veal in zip-top bag; seal tightly and shake to coat. Move mushroom and onion mixture to outer edge of pan; add 1 tablespoon butter. Place veal, using tongs, in center of pan (do not discard flour). Brown 1-2 minutes on each side, then remove from pan, leaving mushrooms and onions.

4. Stir in remaining 1 tablespoon butter and 2 tablespoons flour (from coating veal). Stir in wine and broth. Return veal to pan; reduce heat to low and simmer 6-8 minutes until sauce is slightly thickened. Serve.

CALORIES (per 1/4 recipe) 564kcal; FAT 24g; CHOL 127mg;

SODIUM 365mg; CARB 56g; FIBER 7g; PROTEIN 28g;

VIT A 0%; VIT C 1%; CALC 2%; IRON 18%

Broccoli Fettuccine Alfredo

Ingredients

8 ounces fettuccine (1/2 box)

1 (16-ounce) jar Alfredo sauce

1 teaspoon pesto sauce

2 cups broccoli florets

Steps

1. Fill large saucepan 1/2 full of water. Cover and bring to boil on high heat for pasta.

2. Stir pasta into boiling water; boil 11-12 minutes, stirring occasionally, until al dente.

3. Combine remaining ingredients in microwave-safe bowl. Cover and microwave on HIGH 6 minutes, stirring occasionally, until broccoli is tender.

4. Drain pasta; return to saucepan. Toss with broccoli mixture and serve.

CALORIES (per 1/4 recipe) 435kcal; FAT 20g; CHOL 65mg;

SODIUM 808mg; CARB 49g; FIBER 3g; PROTEIN 12g;

VIT A 36%; VIT C 67%; CALC 9%; IRON 12%

Marinated Tomatoes

Ingredients

2 beefsteak tomatoes

1/4 cup balsamic vinaigrette

1/4 cup crumbled feta cheese

salt and pepper, to taste

Steps

1. Cut (rinsed) tomatoes into wedges; place in medium bowl.

2. Stir in dressing, cheese, salt and pepper. Chill until ready to serve.

CALORIES (per 1/4 recipe) 78kcal; FAT 6g; CHOL 5mg;

SODIUM 261mg; CARB 4g; FIBER <1g; PROTEIN 2g;

VIT A 9%; VIT C 19%; CALC 2%; IRON 2%

Aprons Advice

The secret to this dish is to have all ingredients staged and ready to go since the veal cooks so quickly.

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Nutritional Information

Please see individual recipes for nutritional information.

Veal Marsala

Broccoli Fettuccine Alfredo

Marinated Tomatoes