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Skillet Chicken
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Skillet Chicken

25 Minutes
25 Min Prep
25 Min Cook
Healthy Living
Whip up some easy Skillet Chicken with help from KRAFT Recipes. This chicken and asparagus dish includes turkey bacon and yellow squash.
What You Need
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4 servings
Original recipe yields 4 servings
4 small boneless skinless chicken breasts (1 lb.)
1/4 tsp. ground black pepper
2 Tbsp. KRAFT Italian Vinaigrette Dressing, divided
3 slices OSCAR MAYER Turkey Bacon, cut into 1/2-inch pieces
1/2 cup fat-free reduced-sodium chicken broth
2 shallots, sliced
1/2 lb. fresh asparagus spears, trimmed
1 small yellow squash, cut lengthwise in half, then sliced crosswise
2 Tbsp. water
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Let's Make It
1
Sprinkle chicken with pepper. Heat 1 Tbsp. dressing in large nonstick skillet on medium heat. Add chicken and bacon; cook 12 min., turning chicken and stirring bacon after 6 min. Stir in broth and shallots; cover. Cook 3 to 5 min. or until chicken is done (165°F).
2
Meanwhile, microwave asparagus, squash and water in covered microwaveable casserole on HIGH 3 to 5 min. or until vegetables are crisp-tender, stirring after 2 min. Stir in remaining dressing.
3
Spoon vegetable mixture onto 4 individual serving plates; drizzle with cooking liquid. Top with chicken mixture.
Kitchen Tips
Special Extra
Sprinkle with chopped fresh chives or parsley before serving.
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.
Food Facts
There are three colors of asparagus – green, white and purple. Green and white asparagus come from the same plant variety, but white is grown underground to prevent it from turning green. Purple asparagus, often available at farmers' markets, is grown above ground. Its tender stalks have a higher sugar content and somewhat milder flavor than green or white 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.
Nutrition
Calories
200
Calories From Fat
0
% Daily Value*
Total Fat 6g
8%
Saturated Fat 1.5g
8%
Trans Fat 0g
Cholesterol 75mg
25%
Sodium 360mg
16%
Total Carbohydrates 9g
3%
Dietary Fibers 2g
7%
Sugars 3g
6%
Protein 28g
56%
Vitamin A
10%
Vitamin C
6%
Calcium
4%
Iron
10%
* Percent Daily Values are based on a 2,000 calorie diet.
Servings
4 servings
* 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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