Chicken and Asparagus Skillet with Bacon
Lemon-Parmesan Mashed Potatoes
Ingredients
- 3 slices center cut bacon, chopped
- ¾ lb boneless, skinless chicken breasts, halved lengthwise
- ¼ tsp salt, divided
- ¼ tsp pepper, divided
- 2 Tbsp low-sodium chicken broth
- 2 Tbsp dry white wine
- ½ lb asparagus, trimmed
- ½ red bell pepper, sliced
- 1 Tbsp water
- 1 Tbsp chopped fresh parsley
Instructions
- Cook bacon in a large skillet over medium heat until crisp. Remove bacon, reserving drippings in skillet.
- Sprinkle chicken with ⅛ tsp each salt and pepper. Cook in hot drippings in skillet over medium-high heat 4 to 6 minutes per side or until browned.
- Stir in broth and wine, scraping skillet to loosen browned bits; cook 2 to 3 minutes or until slightly thickened.
- Meanwhile, combine asparagus, bell pepper, and water in a microwave-safe 2-quart dish. Cover with plastic wrap, and fold back one corner to vent.
- Microwave at HIGH 3 to 5 minutes or until vegetables are crisp-tender. Sprinkle with ⅛ tsp each salt and pepper.
- Divide chicken and vegetables among plates; drizzle with pan sauce, and sprinkle with bacon and parsley.
Side Dish Ingredients
- 1 (24-oz) pkg refrigerated mashed potatoes
- ¼ cup freshly grated Parmesan cheese
- 1 Tbsp fresh lemon juice
- ¼ tsp pepper
Side Dish Instructions
- Heat potatoes according to package directions; reserve half of potatoes for a future meal. Stir in cheese, lemon juice, and pepper.
Nutritional Information
| Main | Side | Total | |
| Servings | 3 | 3 | |
| Calories |
235
|
148
|
383
|
| Fat (g) | 10 | 7 | 17 |
| Sat. Fat (g) | 3 | 5 | 8 |
| Protein (g) | 30 | 5 | 35 |
| Carb (g) | 5 | 15 | 20 |
| Fiber (g) | 2 | 2 | 4 |
| Sodium (mg) | 377 | 497 | 874 |
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