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Chicken and Asparagus Skillet Supper
Ingredients
- 8 skinless, boneless chicken thighs
- 3 slices bacon, coarsely chopped
- 1/2 cup chicken broth
- 1 pound 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.
Nutrition Facts
(Chicken and Asparagus Skillet Supper)
- Servings Per Recipe 4,
- cal. (kcal) 320,
- Fat, total (g) 18,
- chol. (mg) 134,
- sat. fat (g) 6,
- carb. (g) 5,
- Monosaturated fat (g) 7,
- Polyunsaturated fat (g) 3,
- fiber (g) 2,
- sugar (g) 2,
- pro. (g) 32,
- vit. A (IU) 729,
- vit. C (mg) 8,
- Thiamin (mg) 0,
- Riboflavin (mg) 0,
- Niacin (mg) 11,
- Pyridoxine (Vit. B6) (mg) 1,
- Folate (µg) 60,
- Cobalamin (Vit. B12) (µg) 1,
- sodium (mg) 626,
- Potassium (mg) 581,
- calcium (mg) 50,
- iron (mg) 3,
- Percent Daily Values are based on a 2,000 calorie diet
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