Chicken and Asparagus Skillet Supper

Name: Chicken and Asparagus Skillet Supper
Total time: 20 min
Ingredients: 8 skinless, boneless chicken thighs; 3 slices bacon, coarsely chopped; ½ cup chicken broth; 1 pound asparagus spears, trimmed; 1 small yellow summer squash, halved crosswise and cut in 1/2-inch strips; 4 green onions, cut in 2-inch pieces

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Total: 20 minutes

Author : Better Homes & Gardens

Ingredients

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8 skinless, boneless chicken thighs3 slices bacon, coarsely chopped½ cup chicken broth1 pound asparagus spears, trimmed1 small yellow summer squash, halved crosswise and cut in 1/2-inch strips4 green onions, cut in 2-inch pieces

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Instructions

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Step 1

Sprinkle chicken with salt and pepper. In 12-inch skillet cook chicken and bacon over medium-high heat 12 minutes, turning to brown evenly. Carefully add broth; cover and cook 3 to 5 minutes more or until chicken is tender and no longer pink (180 degrees F).

Step 2

Meanwhile, in microwave-safe 2-quart dish combine asparagus, squash, and 2 Tbsp. water. Sprinkle salt and pepper. Cover with vented plastic wrap. Cook on 100% power (high) 3 to 5 minutes, until vegetables are crisp-tender, stirring once. Transfer to plates. Drizzle cooking liquid; top with chicken, bacon, and onions. Makes 4 servings.