Oh, how we love recipes that look fancy yet take little time to make! To try: this baked chicken and asparagus dish served with creamy salsa verde.
What You Need
Original recipe yields 6 servings
1-1/2 lb. fresh asparagus spears, trimmed
2 Tbsp. KRAFT Zesty Italian Dressing
6 small boneless skinless chicken breasts (1-1/2 lb.)
3/4 cup green salsa
2 oz. (1/4 of 8-oz. pkg.) PHILADELPHIA Cream Cheese, cubed, softened
2 Tbsp. KRAFT Grated Parmesan Cheese
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Let's Make It
Heat oven to 400ºF.
Spread asparagus onto rimmed baking sheet; drizzle with dressing.
Place chicken in single layer in shallow pan sprayed with cooking spray. Blend salsa and cream cheese in blender until smooth; pour over chicken. Cover.
Bake 25 min. or until chicken is done (165°F), adding asparagus to the oven for the last 15 min. and baking just until crisp-tender, turning every 5 min.
Place chicken on platter; sprinkle with Parmesan. Serve with asparagus.
Trimming Fresh Asparagus
Asparagus spears snap off naturally where they are tough. Simply bend the spear near the bottom end and it will break off at the right point. Or, remove an inch or so of the "woody" portion off the bottom of the stalks with a sharp knife.
Cool, then refrigerate any leftovers. Serve as a filling for warmed flour tortillas.
Calories From Fat
% Daily Value*
Total Fat 8g
Saturated Fat 3.5g
Trans Fat 0g
Total Carbohydrates 5g
Dietary Fibers 1g
* 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.