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
green onions, cut into 2-inch pieces
- 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.
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