March 14, 2012
Page 20
SAFEWAY
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Ingredients for life.*
Safeway Corned
Beet Brisket
Point Cut
Club Price I
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H ancners H eserve- aeet
Chuck 7-Bone Pot Roast
Safeway Boneless
Skinless Chicken Breasts
or Chicken Wings
B o n e le s s
P o rk S irlo in C hops
Bone-in Of Boneless Beel
Chuck Thin Steak S3 99 to
Extreme Value Pack
; Or Sateway Corned 8eet
Flatt Cut $2 991)
While Supones L i l t
| | SAVE « to 50(1)
Extreme Value Pack
SAVE up to S3 00 to
Frozen SotdmaLto Sag. $796 sa
C M k Price H I SAVE up to $100 lb
Bowtie Pasta With
Chicken and Artichokes
¿ 99 k
Alaskan Cod Fillets
■ lb
C lub Prie» I
High
H|oh in Protein Or Farm raised Tilapia
Fillets Previously frozen.
SAVE up to S3 00 lb
eoual oh lesser value
Club Price
n
1 -lb. Strawberries
SAVE up to $3.99 on 2
r a w on tfs s « w u c
Club P r !» O
Q
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S ig n a tu re C a te * S o u p
•W ▼ •
C lub P rie » H t
5 to 7-oz package Selected
varieties Club Pnce $2 50 ea.
SAVE up to $1.98 on 2
SAVEupto7Ot to
SAVE up to $ 2 98 on 2
SAVE I« to $4 49 on 2
Ingredients:
• 16 ounces bowtie pasta
• 1 pound boneless chicken breasts
• 1/4 teaspoon salt
• dash pepper
• 3 tablespoons olive oil, divided
• 4 to 6 ounces sliced mushrooms
• 1/2 cup chicken broth
• 4 tablespoons lemon juice
• 1/2 teaspoon salt
• 1/8 teaspoon pepper
• 3 cloves garlic, minced
• 2 cans artichoke hearts (about 12 ounces each), drained,
chopped
• 1/2 cup chopped roasted red peppers, optional
• 3 medium plum tomatoes, cut in wedges
• 1/2 teaspoon dried leaf basil
• 1/2 cup fresh shredded Parmesan cheese
0 Organics’* Salads
G a la , B ra e b u rn or
J o n a g o ld A p p le s
24-o z Selected varieties
Club Price; $ 3 5 0 ea
Selected varieties.
12-ct.
Cupcakes
While Chocolate
or Red Velvet
G e n e ra l M ills C h e e rio s
Pantry Essentials'* Milk
Galon 71.1%, Creamy Fit Free
or FU Free
S a fe w a y A p p le J u ic e
8.9-02. Or Cinnamon Toast
c a u te r i» «
T illa m o o k C h e e s e
2-lb Selected varieties
Lim it 2.
6 4 -02 Selected varieties
Crunch 12.8-02 Cereal
O u t Price; $2 50 ea
SAVE up to 70«
N ab isco C hips Ahoy!
o r R itz C ra cke rs
D re y e r ’s Ic e C re a m
9.5 to 18-is Selected varieties Club
Pnce $2.50 ea SAVE up to $3 58 on 2
Club Price $3 34 ea
1 5-qt. Selected varieties
& B e ^ C a re
10- stem bunches
Trvsn troni me netos
SAVE up to 99«
MARCH
14 15
w ed tour
I 16 I 17
fri
sat
18
sow
19 I 20
mow
toes
Prices on this page are effective
Wednesday, March 14 thru Tuesday, Mardi 20,2012.
ALL LIMITS ARE PER HOUSEHOLD, PER DAY. Selection varies by store.
Prices In this ad are effective 6 AM Wednesday. Msrch 14 thru Tuesday March 2 0 .2 0 1 2 In all Safeway stores in Oregon (except Milton Freewater) and S.W Washington stores serving Wahkiakum. Cowlitz.
Clark Skamania and Klickitat Counties Items ottered for sate are not available Io oilier dealers or wholesalers Sates of products containing ephedrine, pseudoephedrine or phenylpropanolamine limited by
law Quantity rights reserved SOME ADVERTISING ITEMS MAY N01 BE AVAILABLE IN ALL StORES Some advertised prices may tie even lower m some stores On Buy One Get One Free CBOGOO offers
customer must purchase the first item to receive the second item free 9OG0 offers are not 1/2 price sates If only a single item purchased Ihe regular price applies Manufacturers' coupons may be used on
purchased items only — not on free Items Limit one coupon per purchased item Customer will be responstote fo< tax and deposits as required by law on ihe purchased and free items No liquor sales in excess
PO-OI of
52 gallons No liquor sates tor resale Liquor sates at licensed Safeway stores only
O 2012 Safeway Inc
Lemon and basil help flavor this delicious
chicken and bowtie pasta dish, along with
mushrooms, artichokes, and Parmesan cheese.
This makes a great dish for any day o f the
week, and the family will love it.
Availability of items may vary by store Online and In store prices, discounts and offers may differ
Preparation:
1. Cook pasta following package directions until tender;
rinse and drain.
2. Rinse chicken under cold water and pat dry; cut into
narrow strips and sprinkle lightly with 1/4 teaspoon salt and
a dash of pepper.
3. In a large saucepan, heat 2 tablespoons of the olive oil
over medium heat; add chicken and sauté, stirring, until
cooked through, about 5 minutes. Remove chicken with a
slotted spoon; set aside. Add the remaining olive oil and the
mushrooms to the saucepan and sauté, stirring, until
tender.
4. Add the broth, lemon juice, 1/2 teaspoon salt, 1/8
teaspoon pepper, the garlic, and artichoke hearts. Bring to
a boil; reduce heat, cover, and simmer for 3 minutes. Stir
in the tomato wedges, basil, chicken, and pasta; heat
through. Toss with the Parmesan cheese just before
serving. Serves 4 to 5.