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Tomato-Sherry Pasta and Chicken

6:28 AM, May 17, 2012   |    comments
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Tomato-Sherry Pasta and Chicken

3 plum (or 1-2 regular) tomatoes, coarsely
2 shallots, finely chopped
2 tablespoons fresh basil leaves, coarsely
6 oz pre-sliced portabellas, coarsely
2 boneless, skinless chicken breasts (about 1
Large zip-top bag
3 tablespoons all purpose flour
1/4 teaspoon pepper
1 teaspoon kosher salt, divided
2 tablespoons olive oil
1/3 cup julienne-cut sun-dried tomatoes
1 cup reduced-sodium chicken broth
1/2 cup sherry wine, divided
1 package three-cheese small ravioli (9-12
2 tablespoons garlic herb butter
• Chop tomatoes, shallots, and basil. Remove brown gills, then chop mushrooms.
• Cut chicken into bite-size pieces; place in zip-top bag (wash hands).
1. Preheat stock pot on medium-high 2-3 minutes. Add flour, pepper, and 1/2 teaspoon of
the salt to chicken; seal bag and shake to coat. Place oil in pot, then add chicken; cook 2-3
minutes or until browned.
2. Stir in shallots, mushrooms, and remaining 1/2 teaspoon salt; cook 1-2 more minutes or
until mushrooms soften. Stir in both tomatoes, broth, wine, and ravioli; bring to a boil.
3. Reduce heat to simmer; cook 8-10 more minutes or until ravioli is tender. Remove from
heat; stir in butter and basil. Serve.
CALORIES (per 1/4 recipe) 530kcal; FAT 20g; CHOL 95mg; SODIUM 810mg; CARB 43g; FIBER 3g; PROTEIN
35g; VIT A 20%; VIT C 15%; CALC 10%; IRON 20%

Tomato Artichoke Gratin

4 plum (or 2 regular) tomatoes, sliced
2 tablespoons fresh basil leaves, coarsely
1 (7.5-oz) jar quartered marinated
artichokes, drained
3 tablespoons Caesar dressing
1 (6-oz) packet refrigerated Italian cheese
bread crumb mix
Aluminum foil
• Preheat oven to 400°F.
• Slice tomatoes, chop basil; place in medium bowl.
1. Stir into tomatoes: artichokes, dressing, and one-half of the breading mix until blended.
Transfer mixture to 2-quart baking dish; top with remaining breading mix. Cover with foil;
© 2011 Publix Super Markets Inc. 05/12-0136

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