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Chicken & Rice with Asparagus
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Chicken & Rice with Asparagus

45 Min(s)
10 Min(s) Prep
35 Min(s) Cook
Crumbled bacon and a single jalapeno pepper lend a smoky heat to this Chicken & Rice with Asparagus dish, all cooked in one skillet.
What You Need
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8 servings
Original recipe yields 8 servings
4 slices OSCAR MAYER Bacon
4 skinless bone-in chicken breast halves (2 lb.)
1 Tbsp. ground chipotle chile pepper
1/2 cup KRAFT Zesty Italian Dressing, divided
2 red pepper s, stemmed, seeded
1 bunch green onions, sliced, divided
1 jalapeño pepper, stemmed
1 lb. fresh asparagus, cut into 2-inch pieces
3/4 cup quartered Spanish olive s, divided
4 cups hot cooked brown rice
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Let's Make It
1
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.
2
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.
3
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.
Kitchen Tips
Tip 1
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.
Tip 2
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.
Nutrition
Calories
280
Calories From Fat
0
% Daily Value*
Total Fat 10g
13%
Saturated Fat 1.5g
8%
Trans Fat 0g
Cholesterol 40mg
13%
Sodium 620mg
27%
Total Carbohydrates 30g
11%
Dietary Fibers 4g
14%
Sugars 3g
6%
Protein 19g
38%
Vitamin A
35%
Vitamin C
40%
Calcium
4%
Iron
15%
* Percent Daily Values are based on a 2,000 calorie diet.
Servings
8 servings, one chicken piece, 1/2 cup rice and 1/4 cup vegetables each
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.
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