Ingredients

• 8  skinless, boneless chicken thighs
• 3  slices bacon, coarsely chopped
• 1/2  cup chicken broth
• 1  lb. asparagus spears, trimmed
• 1  small yellow summer squash, halved crosswise and cut in 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 to 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 Tbsp. water. Sprinkle salt and pepper. Cover with vented plastic wrap. Cook on 100% power (high) 3 to 5 minutes, until vegetables are crisp-tender, stirring once. Transfer to plates. Drizzle cooking liquid; top with chicken, bacon, and onions. Makes 4 servings.