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Chicken and Asparagus Skillet Supper

Makes: 4 servings
Start to Finish 20 mins
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 (g) 60,
  • Cobalamin (Vit. B12) (g) 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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