Chicken and Asparagus Skillet Supper

This is good to make during the summer when the freshest asparagus and squash are available at the market.

• Ready In: 30 mins
• Serves: 4

Ingredients

• 8  boneless skinless chicken thighs
•  salt and pepper
• 3  slices bacon, coarsely chopped
• 1⁄2 cup chicken broth
• 1  lb asparagus spear, trimmed
• 1  small  summer squash, halved crosswise & cut into 1/2-inch strips
• 4  green onions, cut in 2-inch pieces

Directions

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 3-5 minutes more or until chicken is tender and no longer pink (180 degrees F).
2. Meanwhile, in microwave-safe 2-quart dish combine asparagus, squash, and 2 tablespoons water. Sprinkle with salt and pepper. Cover with vented plastic wrap. Cook on 100% power (high) 3-5 minutes, until vegetables are crisp-tender, stirring once. Transfer to plates. Drizzle with cooking liquid; stop with chicken, bacon, and onions.