ShrinkingDaisy
03-26-2006, 10:25 PM
http://www.publix.com/images/common/clear.gifhttp://www.publix.com/images/common/clear.gifhttp://www.publix.com/images/common/clear.gifhttp://www.publix.com/images/common/clear.gifhttp://www.publix.com/images/common/clear.gifhttp://www.publix.com/managed_images/sif357039.jpghttp://www.publix.com/images/common/apronsLogo.gif Tuscan Chicken and Beans With Bread Bows
30 minutes
COOKING SEQUENCE
Prepare bread bows and begin to bake - 10 minutes
Prepare chicken and beans; serve - 20 minutes
SERVES 4
http://www.publix.com/images/common/clear.gifhttp://www.publix.com/images/common/clear.gifhttp://www.publix.com/images/common/recipe1.gif Tuscan Chicken and Beanshttp://www.publix.com/images/common/clear.gifIngredients:
1 sprig fresh rosemary (or 3/4 teaspoon dried rosemary)
1 pound chicken tenderloins
cooking spray
1/4 teaspoon salt
1/4 teaspoon pepper
1 (19-ounce) can cannellini beans (undrained)
1 cup reduced-sodium chicken broth
2 tablespoons julienne-cut sun-dried tomatoes
2 tablespoons cornstarch
1/4 cup water
Steps
1. Finely snip (rinsed) rosemary, leaves only, using kitchen shears (about 2 teaspoons). Cut chicken into bite-size pieces; wash hands.
2. Preheat large sauté pan on medium-high 2–3 minutes. Coat pan with cooking spray. Add chicken, using tongs; sprinkle with rosemary, salt, and pepper. Cook 2 minutes, stirring occasionally.
3. Stir in beans, broth, and tomatoes. Stir cornstarch and water together in small bowl and slowly add to pan, stirring continuously. Heat to boiling; reduce to medium and simmer 5 minutes. Serve.
CALORIES (per 1/4 recipe) 280kcal; FAT 4g; CHOL 25mg; SODIUM 635mg; CARB 25g; FIBER 6g; PROTEIN 33g; VIT A 4%; VIT C 3%; CALC 6%; IRON 28%
http://www.publix.com/images/common/clear.gifhttp://www.publix.com/images/common/recipe2.gif Bread Bowshttp://www.publix.com/images/common/clear.gifIngredients:
2 tablespoons grated Parmesan cheese
1/2 teaspoon Italian seasoning
1 (11-ounce) can breadstick dough
Steps
1. Preheat oven to 400°F. Combine cheese and seasoning on plate.
2. Roll each breadstick in cheese. Twist and fold to form a bow or knot shape; place on baking sheet. Bake 15 minutes or until golden. Serve.
CALORIES (per 1/4 recipe) 226kcal; FAT 5g; CHOL 2mg; SODIUM 620mg; CARB 38g; FIBER 0g; PROTEIN 8g; VIT A 0%; VIT C 0%; CALC 4%; IRON 12%
I thought I would share this receipe. I have made it a few times and my family LOVES it. Kinda like a soup. Next time I will get the reduced fat breadsticks to keep it more OP. This is from PUBLIX Apron receipes. I hope you try it and enjoy!
30 minutes
COOKING SEQUENCE
Prepare bread bows and begin to bake - 10 minutes
Prepare chicken and beans; serve - 20 minutes
SERVES 4
http://www.publix.com/images/common/clear.gifhttp://www.publix.com/images/common/clear.gifhttp://www.publix.com/images/common/recipe1.gif Tuscan Chicken and Beanshttp://www.publix.com/images/common/clear.gifIngredients:
1 sprig fresh rosemary (or 3/4 teaspoon dried rosemary)
1 pound chicken tenderloins
cooking spray
1/4 teaspoon salt
1/4 teaspoon pepper
1 (19-ounce) can cannellini beans (undrained)
1 cup reduced-sodium chicken broth
2 tablespoons julienne-cut sun-dried tomatoes
2 tablespoons cornstarch
1/4 cup water
Steps
1. Finely snip (rinsed) rosemary, leaves only, using kitchen shears (about 2 teaspoons). Cut chicken into bite-size pieces; wash hands.
2. Preheat large sauté pan on medium-high 2–3 minutes. Coat pan with cooking spray. Add chicken, using tongs; sprinkle with rosemary, salt, and pepper. Cook 2 minutes, stirring occasionally.
3. Stir in beans, broth, and tomatoes. Stir cornstarch and water together in small bowl and slowly add to pan, stirring continuously. Heat to boiling; reduce to medium and simmer 5 minutes. Serve.
CALORIES (per 1/4 recipe) 280kcal; FAT 4g; CHOL 25mg; SODIUM 635mg; CARB 25g; FIBER 6g; PROTEIN 33g; VIT A 4%; VIT C 3%; CALC 6%; IRON 28%
http://www.publix.com/images/common/clear.gifhttp://www.publix.com/images/common/recipe2.gif Bread Bowshttp://www.publix.com/images/common/clear.gifIngredients:
2 tablespoons grated Parmesan cheese
1/2 teaspoon Italian seasoning
1 (11-ounce) can breadstick dough
Steps
1. Preheat oven to 400°F. Combine cheese and seasoning on plate.
2. Roll each breadstick in cheese. Twist and fold to form a bow or knot shape; place on baking sheet. Bake 15 minutes or until golden. Serve.
CALORIES (per 1/4 recipe) 226kcal; FAT 5g; CHOL 2mg; SODIUM 620mg; CARB 38g; FIBER 0g; PROTEIN 8g; VIT A 0%; VIT C 0%; CALC 4%; IRON 12%
I thought I would share this receipe. I have made it a few times and my family LOVES it. Kinda like a soup. Next time I will get the reduced fat breadsticks to keep it more OP. This is from PUBLIX Apron receipes. I hope you try it and enjoy!