Smothered Chicken with Bacon and Rice
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 4
Ingredients
4 slices bacon, chopped 4 small boneless skinless chicken breasts (1 lb./450 g) 4 large carrots (1 lb./450 g), thinly sliced 1 large onion, chopped 1 cup 25%-less-sodium chicken broth, divided 1/4 cup (1/4 of 250-g tub) PHILADELPHIA Cream Cheese Spread 3 cups hot cooked brown rice (I use 2.5 cups)
COOK and stir bacon in large nonstick skillet on medium heat 5 min. or until crisp. Remove bacon from skillet; drain on paper towels. Discard drippings from skillet.
ADD chicken to skillet; cook 5 to 6 min. on each side or until golden brown on both sides and done (170ºF). Transfer chicken to plate; cover to keep warm. Add vegetables and 1/2 cup broth to skillet; cover and simmer 10 min. or until vegetables are tender.
STIR in broth and cream cheese; cook, uncovered, 2 min. or until cream cheese is melted and sauce is thickened, stirring frequently. Return chicken to skillet; cook 2 min. or until heated through. Spoon rice onto serving plate; top with chicken, sauce and bacon.
Number of Servings: 4
Recipe submitted by SparkPeople user AMARELAVITA.
ADD chicken to skillet; cook 5 to 6 min. on each side or until golden brown on both sides and done (170ºF). Transfer chicken to plate; cover to keep warm. Add vegetables and 1/2 cup broth to skillet; cover and simmer 10 min. or until vegetables are tender.
STIR in broth and cream cheese; cook, uncovered, 2 min. or until cream cheese is melted and sauce is thickened, stirring frequently. Return chicken to skillet; cook 2 min. or until heated through. Spoon rice onto serving plate; top with chicken, sauce and bacon.
Number of Servings: 4
Recipe submitted by SparkPeople user AMARELAVITA.
Nutritional Info Amount Per Serving
- Calories: 434.4
- Total Fat: 8.5 g
- Cholesterol: 89.7 mg
- Sodium: 430.9 mg
- Total Carbs: 51.9 g
- Dietary Fiber: 4.2 g
- Protein: 33.3 g
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