Creamy Bacon Chicken
Buttery Almond Asparagus
Ingredients
- 3 slices bacon, chopped
- ½ onion, chopped
- ¾ lb boneless, skinless chicken breasts
- 6 Tbsp less sodium chicken broth
- 6 Tbsp heavy cream
Instructions
- Cook bacon in a large skillet over medium heat 6 minutes or until crisp. Remove bacon, reserving drippings in skillet. Add onion to hot drippings. Cook 3 minutes or until tender.
- Add chicken to skillet, and cook 5 minutes per side or until browned. Add broth and cream; cook 3 to 4 minutes or until thickened and chicken is done. Sprinkle chicken with bacon mixture.
Side Dish Ingredients
- 1 lb asparagus, ends trimmed
- 1 Tbsp olive oil
- ¼ tsp salt
- 1 Tbsp butter
- ¼ cup sliced almonds
Side Dish Instructions
- Preheat oven to 450°F. Toss together asparagus, oil, and salt on a rimmed baking sheet; spread in a single layer. Roast 8 minutes or until asparagus is lightly browned and tender.
- Meanwhile, melt butter in a large skillet. Add nuts, and toast 2 to 3 minutes or until fragrant. Sprinkle nuts over asparagus.
Nutritional Information
| Main | Side | Total | |
| Servings | 3 | 3 | |
| Calories |
337
|
134
|
471
|
| Fat (g) | 22 | 12 | 34 |
| Sat. Fat (g) | 11 | 3 | 14 |
| Protein (g) | 31 | 3 | 34 |
| Carb (g) | 2 | 5 | 7 |
| Fiber (g) | 0 | 3 | 3 |
| Sodium (mg) | 331 | 192 | 523 |
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