One-Pot Cauliflower-Chicken Carbonara
Asparagus with Lemon Butter
Ingredients
- 1 lb boneless, skinless chicken breasts, cut into 1-inch cubes
- 12 slices bacon, chopped
- 2 (12-oz) pkg cauliflower crumbles
- 3 cloves garlic, crushed
- ⅔ cup frozen green peas, thawed
- 1 cup grated Parmesan cheese, divided
- ⅓ cup heavy cream
- ½ tsp salt
Instructions
- Cook chicken and bacon in a large Dutch oven over medium-high heat 7 to 10 minutes or until chicken is done and bacon is crisp. Transfer to a plate, reserving drippings in pot.
- Sauté cauliflower, in batches if necessary, in hot drippings over medium-high heat 7 to 10 minutes or until browned and tender. Add garlic and desired amount of salt and pepper; cook 1 minute.
- Reduce heat to medium-low. Return chicken mixture to skillet. Stir in peas, ¾ cup cheese, cream, and ½ tsp salt. Cook 2 to 4 minutes or until thoroughly heated. Sprinkle with ¼ cup cheese.
Side Dish Ingredients
- 1½ lb asparagus, trimmed
- ¼ cup water
- 2 Tbsp butter
- 1 Tbsp lemon juice
Side Dish Instructions
- Place asparagus in an 11- x 7-inch baking dish with water. Cover and microwave at HIGH 3 to 4 minutes or until crisp tender; drain.
- Toss asparagus with butter and lemon juice.
Nutritional Information
| Main | Side | Total | |
| Servings | 6 | 6 | |
| Calories |
429
|
47
|
476
|
| Fat (g) | 27 | 4 | 31 |
| Sat. Fat (g) | 12 | 2 | 14 |
| Protein (g) | 37 | 1 | 38 |
| Carb (g) | 8 | 2 | 10 |
| Fiber (g) | 3 | 1 | 4 |
| Sodium (mg) | 978 | 105 | 1083 |
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