Savory Chicken & Vegetable Skillet

• 3 slices OSCAR MAYER Bacon, chopped Rite Aid 2 For $7.00 thru 02/06
• 6 large boneless skinless chicken thighs (1-1/2 lb.)
• 1/2 tsp. black pepper
• 1 Tbsp. butter
• 1/2 lb. snow peas
• 1 cup matchlike carrot sticks
• 1-1/2 cups water
• 1 pkg. (6 oz.) STOVE TOP Stuffing Mix for Chicken

1. Cook bacon in large skillet until crisp.
2. Remove bacon from skillet, drain on paper towels.
3. Discard drippings from skillet.
4. Add chicken to skillet; season with pepper.
5. Cook, covered, 15 to 17 min.
6. or until chicken is done (165 degrees F), turning after 10 min.
7. Meanwhile, melt butter in medium saucepan on medium heat.
8. Add vegetables; cook 3 min.
9. Stir in water.
10. Bring to boil; cook 2 min.
11. or until vegetables are crisp-tender.
12. Stir in stuffing mix; cover with lid.
13. Remove from heat; let stand 5 min.
14. Fluff stuffing mixture with fork; spoon onto plate.
15. Top with chicken and bacon.

bacon, chicken, black pepper, butter, snow peas, carrot, water, stove

Taken from www.kraftrecipes.com/recipes/savory-chicken-vegetable-skillet-143874.aspx (may not work)