Name: Chicken-Bacon Succotash with Corn, Peas, Tomatoes & Parsley
Cook time: 40 min
Total time: 40 min
Yield: Serves 6
Ingredients: 12 slices bacon; 1.02 kg chicken breasts, boneless skinless; 3 cups frozen corn; 3 cups frozen peas; 3 cloves garlic; 3 small pkgs grape tomatoes; 1 small bunch Italian (flat-leaf) parsley; 1 ½ medium yellow onions; black pepper; paprika; salt; thyme, dried

Chicken-Bacon Succotash with Corn, Peas, Tomatoes & ParsleyChicken-Bacon Succotash with Corn, Peas, Tomatoes & Parsley — a 40-minute dinner recipe with 12 ingredients, serving 6.Ingredients

12 slices bacon

1.02 kg chicken breasts, boneless skinless

3 cups frozen corn

3 cups frozen peas

3 cloves garlic

3 small pkgs grape tomatoes

1 small bunch Italian (flat-leaf) parsley

1 ½ medium yellow onions

black pepper

paprika

salt

thyme, dried

Instructions

Preheat a large pot over medium-high heat.

Once the pot is hot, working in batches if necessary, add bacon and cook until crispy, 3-5 minutes per side. Remove to a paper towel-lined plate, leaving the drippings in the pot.

Meanwhile, pat chicken dry with paper towels and cut into bite-sized pieces; season with salt and pepper.

Return pot to medium-high heat; add chicken and stir-fry until golden and cooked through, 6-7 minutes. Use a slotted spoon to transfer the chicken to a plate, leaving the cooking juices in the pot.

While the chicken is cooking, using a clean cutting board, peel, halve, and slice onions into thin half-moons. Peel and mince garlic.

Return the pot to medium-high heat; once the pot is hot, add onion, garlic, corn, and spices. Cook, stirring occasionally, until the veggies are tender and starting to brown, 6-7 minutes.

Meanwhile, wash, dry, and halve tomatoes lengthwise.

Add tomatoes and peas to the pot, stirring to combine the succotash; continue to cook, stirring occasionally, until heated through, about 6 minutes.

While the succotash is cooking, wash, dry, and shave parsley leaves off the stems; discard stems and mince the leaves.

Chop or crumble bacon into pieces.

Return chicken (with any accumulated juices), bacon, and parsley to the pot (reserving a small handful of parsley for garnish). Stir to combine and cook until heated through, about 3 minutes.

To serve, divide succotash between plates or bowls. Top with remaining parsley and enjoy!

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