Chicken and Asparagus Skillet Supper
skinless, boneless chicken thighs
slices bacon, coarsely chopped
cup chicken broth
small yellow summer squash, halved crosswise and cut in 1/2-inch strips
green onions, cut in 2-inch pieces
- 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).
- 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)
- 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