Chicken & Rice with Asparagus

• 4 slices OSCAR MAYER Bacon Rite Aid 2 For $7.00 thru 02/06
• 4 skinless bone-in chicken breast halves (2 lb.)
• 1 Tbsp. ground chipotle chile pepper
• 1/2 cup KRAFT Zesty Italian Dressing, divided
• 2 red peppers, stemmed, seeded
• 1 bunch green onions, sliced, divided
• 1 jalapeno pepper, stemmed
• 1 lb. fresh asparagus, cut into 2-inch pieces
• 3/4 cup quartered Spanish olives, divided
• 4 cups hot cooked brown rice

1. Cook bacon in large skillet on medium heat 8 to 10 min.
2. or to desired crispness, turning frequently.
3. Remove bacon from skillet; place on paper towels to drain.
4. Drain grease from skillet.
5. Cut each chicken breast crosswise in half; sprinkle evenly with chipotle pepper.
6. Heat 1/4 cup of the dressing in same skillet on medium-high heat.
7. Add chicken; cook 3 min.
8. on each side or until browned on both sides.
9. Meanwhile, place remaining 1/4 cup dressing, red peppers, 1/2 cup of the onions and jalapeno pepper in blender; cover.
10. Blend until smooth.
11. Move chicken pieces to outside edge of skillet.
12. Add red pepper mixture; bring to boil.
13. Coarsely crumble bacon over ingredients in skillet.
14. Add 1/2 cup of the olives and 1/4 cup of the onions; mix well.
15. Cover.
16. Reduce heat to medium-low; simmer 15 min.
17. or until chicken is cooked through (165 degrees F).
18. Add asparagus; cover.
19. Cook 5 min.
20. or until asparagus is tender.
21. Serve over rice.
22. Top with remaining 1/4 cup olives and onions.

bacon, ground chipotle chile pepper, italian dressing, red peppers, green onions, pepper, fresh asparagus, quartered spanish olives, hot cooked brown rice

Taken from www.kraftrecipes.com/recipes/chicken-rice-asparagus-144273.aspx (may not work)