Holiday Entertaining In-Store Event Happening At Your Local Publix – Look For Recipes & Savings!

Nov 18, 2019 | #, Deals, Publix Events | 0 comments

This post is sponsored by the folks at Cabot, Raincoast Crisps, Kinder, Planters, Mueller’s and Toufyan. All comments and opinions my own.

Head up guys…we have a new in-store event happening just in time for the beginning of the holiday season!

Visit your local Publix the weekend of 11/23 and pick up a booklet that offers tips and savings to help with your holiday entertaining. Recipes and coupons will be distributed in a new booklet at the in-store events. This year’s booklet includes the following coupons:

$1/2 Cabot Items
$1/1 RAINCOAST CRISPS PRODUCT
$0.25/1 Kinder Bueno 1.5 oz. bar
$1/2 Mueller’s 12 oz. Noodle Products
$1/1 PLANTERS Deluxe Mixed Nuts, Deluxe Whole Cashews or Select Almonds, Cashews & Pecans (8.25 – 8.75 oz.)
$0.75/1 TOUFAYAN PITA CHIP PRODUCT

Use those coupons to stock your cart with holiday essentials and save BIG!

While you are at Publix, pick up a few ingredients and serve up this recipe for Chicken Paprikash over Noodles. It’s an easy meal that is sure to please your friends and family.

Chicken Paprikash over Noodles

Cook time: 40 mins

Total time: 40 mins

Serves: 6

Ingredients

12 oz bag Mueller’s Egg Noodles
3 oz package shallots, thinly sliced
6 cloves fresh garlic, coarsely chopped
1 bunch Italian parsley coarsely chopped and divided
2 lb boneless, skinless chicken thighs
1 1/2 teaspoons kosher salt, divided
1 teaspoon pepper, divided
1 tablespoon olive oil
3 tablespoon paprika
2 cups spicy pasta sauce
3 tablespoons red wine vinegar
2 tablespoons unsalted butter
1 cup plain whole milk yogurt

Instructions

Bring water to boil for noodles in large stockpot. Slice shallots; chop garlic and parsley (about 1 cup). Season chicken with 1 teaspoon sale and 1/2 teaspoon pepper.
Preheat large sauce pan on medium-high 2 – 3 minutes. Pour oil in pan then add chicken; cook 3- 4 minutes on each side or until browner. Add shallots, garlic, and paprika; cook 2 -3 minutes until fragrant. Add pasta sauce and vinegar, then cover and reduce heat to low; simmer 15 – 18 minutes and until chicken is 185º (for shreddable).
Meanwhile, cook noodles following package instructions. Drain week, then return noodles to pot. Add butter, 3/4 cup parsley, and remaining 1/2 teaspoon each sale and pepper, stir until butter is melted.
Remove pan from the heat and lightly shred chicken; stir in 1/2 cup yogurt. Divide noodles evenly among serving plates; top with even amount soft chicken mixture and remaining yogurt. Sprinkle with remaining 1/4 cup parsley; serve.