Season chicken with salt and pepper. In a large skillet cook chicken and bacon over medium-high heat for 12 minutes, turning to brown evenly. Carefully add broth; cover and cook for 3 to 5 minutes more or until chicken is no longer pink (180 degrees F).
Meanwhile, in a microwave-safe 2-quart dish combine asparagus, squash, and the water. Season with additional salt and pepper. Cover with vented plastic wrap. Microwave on 100 percent power (high) for 3 to 5 minutes or until vegetables are crisp-tender, stirring once. Divide among four dinner plates. Drizzle cooking liquid over vegetables; top with chicken mixture and green onions.