Chicken and Asparagus Skillet Supper

Ingredients

8 skinnless, boneless chicken thighs
3 slices bacon, coarsely chopped
½ cup chicken broth
1 lb asparagus spears, trimmed
1 small yellow summer squash, halved crosswise and cut in ½-inch strips
4 green onions, cut in 2-inch pieces

Preparation

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 3-5 minutes more or until chicken is tender and no longer pink (180 degrees).

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) 3-5 minutes, until vegetables are crips-tender, stirring once. Transfer to plates. Drizzle cooking liquid; top with chicken, bacon, and onions.

Serves 4.

Each Serving:
320 calories
18 grams fat (6g saturated fat)
134 mg cholesterol
626 mg sodium
5g carbohydrates
2g fiber
32g protein
15% Vitamin A
13% Vitamin C
5% Calcium
18% Iron