"Chicken and rice" goes rustic with bacon, peppers, onions and spaghetti sauce. Topped with gooey cheese, it will quickly become a family favorite.
What You Need
Original recipe yields 4 servings
4 slices OSCAR MAYER Center Cut Bacon, chopped
4 small boneless skinless chicken breasts (1 lb.)
1-1/2 cups OLIVO by CLASSICO Traditional Pasta Sauce
1 pkg. (16 oz.) frozen bell pepper and onion strips, thawed, drained
2 cups hot cooked long-grain brown rice
1/2 cup KRAFT 2% Milk Shredded Italian* Three Cheese Blend
2 Tbsp. KRAFT Grated Parmesan Cheese
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Let's Make It
Cook and stir bacon in large nonstick skillet on medium heat until crisp. Remove from skillet; drain.
Add chicken to skillet; cook 3 to 4 min. on each side or until done (165ºF). Remove chicken from skillet; cover to keep warm. Add pasta sauce, vegetables and bacon to skillet; cook 5 min. or until heated through.
Serve chicken over rice; top with sauce and cheeses.
Sprinkle chicken with 1/2 tsp. dried basil before cooking as directed.
Calories From Fat
% Daily Value*
Total Fat 11g
Saturated Fat 4g
Trans Fat 0g
Total Carbohydrates 38g
Dietary Fibers 5g
* Percent Daily Values are based on a 2,000 calorie diet.
* 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.