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by M ayo
SAFEWAY O
C linic S taff
( mayoclinic . com )
Pasta Salad with Vegetables
S fo iw w .
• 12 ounces farfalle (bow tie) pasta
• 1 tablespoon olive oil
• 1/4 cup low-sodium chicken broth
• 1 garlic clove, chopped
• 2 medium onions, chopped
• 1 can (28 ounces) unsalted diced tomatoes
• 1 pound mushrooms, sliced
■ 1 red bell pepper, sliced
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• 1 green bell pepper, sliced
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Directions
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RANCHERS
Ingredients
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Home or O^tce_
Ingredients for life
Weight Management Recipes
• 2 medium zucchini, shredded
• 1/2 teaspoon basil
• 1/2 teaspoon oregano
1 8 romaine lettuce leaves
VER GROCERIES
ONLY
EXTREME
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’1
Rancher’s Reserve®
Beef 7-Bone Steak
Club Price HH
1. Fill a large pot 3/4 full with ^ ^ J H . ... • : ; Jf&W L .
water and bring to a boil.
2. Add the pasta and cook until
‘
al dente
to 12 min- B I B I ^ B H H H H H H M H H B
utes, or according to the package
directions. Drain the pasta thoroughly. Place pasta in a large serving
bowl. Add the olive oil and toss. Set aside.
3. In a large skillet, heat the chicken broth over medium heat. Add the
garlic, onions and tomatoes. Saute until the onions are transparent, about
5 minutes. Add the remaining vegetables and saute until tender-crisp,
about 5 minutes. Stir in the basil and oregano.
fo s te r Farm s
Fresh Whole
Chicken
Bone-In. Extreme Value Pack.
Or 7-Bone Pot Roast or Blade
Roast, SAVE up to SI.20 lb.
L iz illy yrowu
Or Spilt. »M i » lim it 3
SAVE up to 5 0e lb
See W eekly Ad
Sow m the bag
SAVE up lc $ 2.0 0 lb
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Samjgrs han Par* a»eí ar
M e a liirk s .m u y Dean 8ac«i
crSausapís seiectsd ■.»'iel«s
C tó P n a S rS Ir a
Club Price
Red Seedless
Grapes
Fresh Cooked
Nor them Shrimpmeat
Club Price
SAVE opte S t.21 lb.
Club Price HR
Weather permitting
SAVE up to S3 0 0 lb
Fresh Express
Salads
Red
Oelicious Apples
Imported
SAVE up to $2.71 lb
Club Price
Club Price M
Sara Lee Mix and Match
Boneless
W hole Pork Loin
Club Price t t
SATURDAY &
SUNDAY ONLY!
Club Price
9 Io 12 02 packages
Selected varieties
SAVE up Io $1,50 ea
French County Chicken
with Mushroom Sauce
Ingredients
•
•
•
•
•
•
•
•
•
4 boneless, skinless chicken breasts, each 4 ounces
l tablespoon fresh rosemary (or 1 teaspoon dried rosemary)
2 tablespoons olive oil
4 shallots, thinly sliced
1/4 pound mushrooms, thinly sliced B J r
1 tablespoon all-purpose (plain) flour H ?
1/4 cup white wine
H
.
1/2 cup low-sodium chicken stock
1*
2 tablespoons chopped parsley
K t
Club Price
General Mills
Cinnamon Toast Crunch
S afew ay
Apple Juice
64-02,
D airy Glen M ilk
Gabon Whole 2% . 1 *
or Pal Free,
lim it 2
Selected varieties
SAVE op te 20c
Club Price
Club Price «V
12,8-02
o t T rtx 10.7 02 Cereal
Club Price $2.0(1 na.
SAVE up to S 3 1 8 on 2
Kendall- Jackson Iffl or
Chateau Sie Weiten«
750-ml.
Selected varietals.
SAVE up to $ 6 .0 0
Directions
1. Place the chicken breasts between wax paper and pound with a mallet
to flatten. Cut each piece in half lengthwise. Cover with plastic wrap and
refrigerate until firm.
2. In a small frying pan, heat 1 tablespoon o f the olive oil over medium
heat. Add the shallots and saute for about 3 minutes. Add the mushrooms
and cook for 2 minutes more, stirring occasionally.
3. In a small bowl, whisk together the flour and wine until all the lumps
are gone. Add the flour mixture to the shallots and mushrooms. Stir in
the chicken stock and cook over medium-high heat. Stir until the sauce
thickens, about 5 minutes. Remove from heat and add the rosemary.
4. In a large, nonstick skillet, heat the remaining 1 tablespoon of olive
oil over medium heat. Add the chicken and saute until no longer pink or
until a thermometer inserted into the chicken reads 170 F, about 5
minutes.
5. To serve, transfer 2 chicken breast halves onto each plate. Spoon
mushroom sauce over the chicken and garnish with parsley. Serve
immediately.
Single Bottle
Sale Price
,.5 -q t
Selected varieties.
SAVE up Io $ 3 50
Club Price < ■
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12 2 5& 1 6 « . S m t e )
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SAVE up to SI 98 a 2
750-ml. or larger
Club Price
Potatoes
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SH 9 I I K y
k
W-lb.tìuq
Russet
N abisco Chips Ahoy!
or R iti C rackers
D reyer’s Ice Cream
Club Price M l
Six Pack
Carrier Price
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A
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Nutritional Analysis
(per serving)
Serving size: 2 chicken breast halves
Calories
239
Cholesterol 66 mg
Protein
28 g
Sodium
98 mg
Carbohydrate 6 g
Fiber
0.5 g
Total fat
9 g
Potassium
485 mg
Saturated fat
1 g
Calcium
30 mg
Monounsaturated fat
1.5 g
iW O f i lB
R I R I R I EVI EH ERI
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fri
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sat
sun
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ru e s
Prices o n th is p a g e a r e e ffe c tiv e Wednesday, April 21 thru
Tuesday, April 27,2010. A LL L IM IT S A RE PER H O U S E H O L D , PER D A Y.
S e le c tio n va ries b y sto re . W h ile su pplies last.
20,0 h ’* Sä’e w s t» « « Oregon ««rep» Milfon -Freewater) and SW Washkwton stores servino Wahkiakum CnwHtx
meicmsof S? sattom. No honor sales for nanfe liquor sates at licensee Safeway stares «Hy © ?010 Safeway Inc Availability o! «oms may'wry bystore
oiaseo ano ree items
no liquor sales