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Publix Simple Meals

Chicken Fresca With Italian Side Salad

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

Cooking Sequence

-- Place water on to boil for pasta; preheat grill

-- Prepare salad through step 2 - 5 minutes

-- Complete chicken and salad; serve - 25 minutes

Chicken Fresca


12 ounces fresh broccoli florets (rinsed)

2 tablespoons sun-dried tomatoes

1 (16-ounce) bag frozen cavatelli pasta

1 lb boneless chicken cutlets

cooking spray

1/2 teaspoon salt

1/8 teaspoon pepper

1 (7-ounce) can portabella mushrooms (undrained)

1/2 cup grape tomatoes (rinsed)

1 tablespoon basil pesto

2 tablespoons butter

2 tablespoons grated Parmesan cheese


1. Fill large saucepan 3/4 full of water. Cover and place on high to boil for pasta. Preheat 2-sided tabletop grill.

2. Cut broccoli into bite-size pieces, if needed. Slice sun-dried tomatoes into 1/8-inch-wide strips; set both aside.

3. Stir pasta into boiling water. Boil 8 minutes, stirring occasionally, or until tender.

4. Coat chicken with cooking spray, then season with salt and pepper. Place chicken on grill (wash hands); close lid and grill 3-4 minutes or until internal temperature is 165°F. Use a meat thermometer to accurately ensure doneness. (If using regular grill, double cooking time, turning once.)

5. When pasta has cooked 8 minutes, stir in broccoli, mushrooms, sun-dried tomatoes, and grape tomatoes. Return to boil and cook 1-2 minutes or until broccoli is tender.

6. Drain pasta mixture and return to pan. Stir in pesto, butter, and cheese; cover and let stand 3 minutes.

7. Remove chicken from grill and cut into 1/4-inch-wide strips. Add to pasta mixture, toss, and serve.

Italian Side Salad


1/4 cup canned artichoke hearts

1/4 cup roasted red peppers

1 cup grape tomatoes (rinsed)

1 bag romaine salad blend (8-10 oz)

1/4 cup sliced green olives

1/2 cup seasoned croutons

1/4 cup Italian salad dressing


1. Dice artichokes and peppers into small, bite-size pieces. Slice tomatoes in half, if desired.

2. Place salad blend, artichokes, peppers, tomatoes, and olives in salad bowl; chill until ready to serve.

3. Add croutons and salad dressing; toss and serve.

Aprons Advice

For a unique salad, prepare the chicken recipe and refrigerate at least 2 hours. Toss with Italian dressing and serve.

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Chicken Fresca

CALORIES (per 1/4 recipe) 540kcal; FAT 12g; CHOL 90mg; SODIUM 670mg; CARB 69g; FIBER 11g; PROTEIN 39g; VIT A 35%; VIT C 100%; CALC 10%; IRON 20%

Italian Side Salad

CALORIES (per 1/4 recipe) 120kcal; FAT 7g; CHOL 0mg; SODIUM 620mg; CARB 11g; FIBER 2g; PROTEIN 3g; VIT A 35%; VIT C 40%; CALC 4%; IRON 6%

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