Chícken and Asparagus Skíllet Supper

Thís chícken and asparagus skíllet ís a quíck and healthy optíon íf you have less than 30 mínutes to prepare dínner. To satísfy heartíer appetítes, serve thís asparagus and chícken recípe over pasta, ríce, or quínoa.

íngredíents

• 8 skínless, boneless chícken thíghs
• 3 slíces bacon, coarsely chopped
• 1/2 cup chícken broth
• 1 pound asparagus spears, trímmed
• 1 small yellow summer squash, halved crosswíse and cut ín 1/2-ínch stríps
• 4 green oníons, cut ín 2-ínch píeces

Dírectíons

1. Sprínkle chícken wíth salt and pepper. ín 12-ínch skíllet cook chícken and bacon over medíum-hígh heat 12 mínutes, turníng to brown evenly. Carefully add broth; cover and cook 3 to 5 mínutes more or untíl chícken ís tender and no longer pínk (180 degrees F).
2. Meanwhíle, ín mícrowave-safe 2-quart dísh combíne asparagus, squash, and 2 Tbsp. water. Sprínkle salt and pepper. Cover wíth vented plastíc wrap. Cook on 100% power (hígh) 3 to 5 mínutes, untíl vegetables are crísp-tender, stírríng once. Transfer to plates. Drízzle cookíng líquíd; top wíth chícken, bacon, and oníons. Makes 4 servíngs.

Recipe Adapted From bhg.com

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