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Main dishes

Chicken & Rice with Asparagus

photo by:kraft
Crumbled bacon and a single jalapeno pepper lend a smoky heat to this Chicken & Rice with Asparagus dish, all cooked in one skillet.
10 min
45 min
8 servings, one chicken piece, 1/2 cup rice and 1/4 cup vegetables each

What You Need

slices  OSCAR MAYER Bacon
 skinless bone-in chicken breast halves (2 lb.)
Tbsp.  ground chipotle chile pepper
cup  KRAFT Zesty Italian Dressing, divided
 red peppers, stemmed, seeded
bunch  green onions, sliced, divided
 jalapeño pepper, stemmed
lb.  fresh asparagus, cut into 2-inch pieces
cup  quartered Spanish olives, divided
cups  hot cooked brown rice

Make It

COOK bacon in large skillet on medium heat 8 to 10 min. or to desired crispness, turning frequently. Remove bacon from skillet; place on paper towels to drain. Drain grease from skillet.

CUT each chicken breast crosswise in half; sprinkle evenly with chipotle pepper. Heat 1/4 cup of the dressing in same skillet on medium-high heat. Add chicken; cook 3 min. on each side or until browned on both sides. Meanwhile, place remaining 1/4 cup dressing, red peppers, 1/2 cup of the onions and jalapeno pepper in blender; cover. Blend until smooth.

MOVE chicken pieces to outside edge of skillet. Add red pepper mixture; bring to boil. Coarsely crumble bacon over ingredients in skillet. Add 1/2 cup of the olives and 1/4 cup of the onions; mix well. Cover. Reduce heat to medium-low; simmer 15 min. or until chicken is cooked through (165ºF). Add asparagus; cover. Cook 5 min. or until asparagus is tender. Serve over rice. Top with remaining 1/4 cup olives and onions.

Kraft Kitchens Tips

Make It Easy
Keep a pair of kitchen scissors on hand as part of your kitchen equipment. Use them to easily cut the chicken breasts in half.
Cooking Know-How
For a more concentrated sauce, remove the cooked chicken from the skillet; cover to keep warm. Continue cooking the sauce until desired consistency.
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