Rating: 4 stars
93 Ratings
  • 5 star values: 47
  • 4 star values: 17
  • 3 star values: 17
  • 2 star values: 7
  • 1 star values: 5

Bacon makes everything better -- especially in this easy chicken asparagus recipe. Dinner is served.

Source: Better Homes and Gardens

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Recipe Summary test

total:
45 mins
Servings:
4
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • In a large saucepan cook asparagus in a small amount of boiling water about 3 minutes or until crisp-tender; drain. Immediately plunge asparagus into ice water to stop cooking.

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  • In an extra-large skillet cook bacon over medium heat until crisp. Using a slotted spoon, remove bacon and drain on paper towels, reserving 1 tablespoon drippings in skillet.

  • Sprinkle chicken with salt and pepper. Cook chicken in the reserved drippings over medium-high heat about 12 minutes or until brown, turning once. Remove chicken from skillet; keep warm.

  • Add squash to skillet; cook for 3 minutes, stirring occasionally. In a medium bowl whisk together broth, flour, and lemon peel; add to skillet. Cook and stir until thickened and bubbly. Add asparagus and chicken to skillet. Cook about 6 minutes more or until chicken is no longer pink (170°F). Sprinkle with bacon. Serve with lemon wedges.

*Tip:

If you like, use 1 1/2 cups chicken broth and 1/4 cup dry white wine.

Nutrition Facts

272 calories; fat 11g; cholesterol 105mg; saturated fat 3g; carbohydrates 8g; mono fat 4g; poly fat 1g; insoluble fiber 2g; sugars 3g; protein 36g; vitamin a 534.5IU; vitamin c 20.7mg; thiamin 0.3mg; riboflavin 0.3mg; niacin equivalents 16.4mg; vitamin b6 1.2mg; folate 52.4mcg; vitamin b12 0.4mcg; sodium 891mg; potassium 794mg; calcium 40.4mg; iron 2.3mg.
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