A blend of cream cheese and green salsa makes an easy and delicious sauce for this chicken and asparagus bake. Sprinkle with Parmesan and enjoy!
What You Need
Original recipe yields 6 servings
3/4 cup green salsa
2 oz. (1/4 of 8-oz. pkg) PHILADELPHIA Cream Cheese, cubed, softened
6 small boneless skinless chicken breasts (1-1/2 lb.)
1/4 tsp. black pepper
1-1/2 lb. fresh asparagus spears, trimmed
2 Tbsp. KRAFT Zesty Italian Dressing
1/4 tsp. roasted ground cumin
2 Tbsp. KRAFT Grated Parmesan Cheese
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Let's Make It
Heat oven to 400ºF.
Blend salsa and cream cheese in blender until smooth. Sprinkle chicken with pepper; place in 13x9-inch baking dish sprayed with cooking spray. Top with salsa mixture; cover.
Bake 10 min. Meanwhile, place asparagus in single layer on foil-covered baking sheet. Mix dressing and cumin until blended; drizzle over asparagus.
Add asparagus to oven with chicken. Bake 15 min. or until chicken is done (165ºF), turning asparagus every 5 min.
Sprinkle Parmesan over chicken. 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.
Shred any remaining chicken and serve with warm corn 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.