This was a wild idea dish stemming from the fact that I had asparagus that had to be eaten. I started off cooking some rice and knew I wanted chicken for dinner. So, I ended up throwing bacon into the mix for an unusual flavor combination that my husband absolutely loved.
4 Chicken Breasts
12 Bacon Slices, cut into 3″ pieces
4 c Asparagus, cut into 3″ pieces
1 1/2 c Rice, uncooked
Cook rice according to directions. When done, set aside and keep warm. In the meantime. Add bacon to a large skillet and begin cooking. Add the chicken breasts on top of the bacon. Cover and cook for about 10 minutes turning the chicken and stirring the bacon occasionally. Once the bacon and chicken are nearly done, remove the cover and add the asparagus. Cook until the asparagus is tender. Serve with the rice.
I just came up with this recipe tonight and we loved it! The bit of crushed red pepper flakes gives a great kick and contrast to the asparagus.
2 C pasta
2 C asparagus
3 C diced tomato
1 C diced ham
1 1/2 Tbs dried parsley flakes
1/8 tsp salt
1/2 tsp dried oregano
1/2 tsp dried basil
1/4 tsp crushed red pepper flakes
1/4 C parmesan cheese
Cook pasta according to directions on box.
Cut asparagus into nice 1 1/2-2″ lengths
Dice tomatoes and ham
Cook asparagus in olive oil until tender
Toss in tomatoes and ham and heat through
Stir in parsley, salt, oregano, basil, and red pepper flakes