HEAT oil in large nonstick skillet on medium-high heat. Add chicken; season with pepper. Cover; cook 4 min. on each side or until chicken is cooked through. Remove chicken from skillet; cover to keep warm.
ADD water and soup to skillet; stir until well blended. Bring to boil.
STIR in rice and asparagus; top with chicken. Sprinkle with cheese and almonds; cover. Reduce heat to low; cook 5 min.
Total Fat 24.00g, 0.00%%
Saturated Fat 9.00g, 0.00%%
Cholesterol 100.00mg, 0.00%%
Sodium 850.00mg, 0.00%%
Total Carbohydrate 47.00g, 0.00%%
Dietary Fiber 3.00g, 0.00%%