Chicken and Asparagus Skillet Supper

Less than 30 minutes to prepare dinner? No problem. This chicken, asparagus, and summer squash main-dish recipe will satisfy your family's appetite.

8 users rated this recipe an average rating of 4.5
  • Makes: 4 servings
  • Start to Finish: 20 mins
Rate me!

Chicken and Asparagus Skillet Supper
skinless, boneless chicken thighs (1 to 1-1/4 pounds total)
Ground black pepper
slices bacon, coarsely chopped
cup chicken broth
small yellow summer squash, halved crosswise and cut into 1/2-inch strips
tablespoons water
green onions, cut into 2-inch pieces
  1. 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).
  2. 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.
Nutrition Facts (Chicken and Asparagus Skillet Supper)
    Per serving:
  • 320 kcal cal.,
  • 18 g fat
  • (6 g sat. fat,
  • 3 g polyunsaturated fat,
  • 7 g monounsatured fat),
  • 134 mg chol.,
  • 626 mg sodium,
  • 5 g carb.,
  • 2 g fiber,
  • 2 g sugar,
  • 32 g pro.
  • Percent Daily Values are based on a 2,000 calorie diet
Your Comment: