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|1||Sprinkle both sides of the chicken breasts with ¼ teaspoon of the salt and an 1/8 teaspoon of the pepper. Heat the oil in a heavy skillet over medium-high. Add the chicken breasts and cook about 5 minutes on each side, until the juices run clear and the internal temperature reaches 165°F.|
|2||Remove the chicken from the skillet and set aside on a plate. Reduce the heat to medium and add the bacon to the skillet. Cook until nearly crisp, about 3 minutes. Add the asparagus and cook until bright green, about 1 minute.|
|3||Whisk together the chicken stock and cream in a small bowl. Add the parmesan, remaining salt, and remaining black pepper. Reduce the heat to low and poor in the sauce using a whisk to gently scrape the bottom of the pan as you stir. Stir together the water and cornstarch in a small dish and add it to the skillet. Increase the heat to medium-high and simmer until thickened, about 1 minute.|
Stir in the pasta and add the chicken breasts back to the skillet. Cook 1 to 2 more minutes to warm the chicken. Garnish with shaved Parmesan and serve.
Recipe courtesy of Lori Rice of Fake Food Free