One-Pot Cauliflower-Chicken Carbonara

Asparagus with Lemon Butter
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Ingredients

  • ½ lb boneless, skinless chicken breasts, cut into 1-inch cubes
  • 6 slices bacon, chopped
  • 1 (12-oz) pkg cauliflower crumbles
  • ¾ tsp minced garlic
  • ⅓ cup frozen green peas, thawed
  • ½ cup grated Parmesan cheese, divided
  • 3 Tbsp heavy cream
  • ¼ tsp salt

Instructions

  1. Cook chicken and bacon in a medium saucepan 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.
  2. 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.
  3. Reduce heat to medium-low. Return chicken mixture to skillet. Stir in peas, 6 Tbsp cheese, cream, and ¼ tsp salt. Cook 2 to 4 minutes or until thoroughly heated. Sprinkle with 2 Tbsp cheese.

Side Dish Ingredients

  • ¾ lb asparagus, trimmed
  • 2 Tbsp water
  • 1 Tbsp butter
  • ½ Tbsp lemon juice

Side Dish Instructions

  1. Place asparagus in an 8-inch square baking dish with water. Cover and microwave at HIGH 3 to 4 minutes or until crisp tender; drain.
  2. Toss asparagus with butter and lemon juice.

Nutritional Information

Main Side Total
Servings 3 3
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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