Recipe and Photo by: Better Homes and Gardens
Eight chicken thighs walk into a skillet. They sauté it up with bacon. Once asparagus and yellow squash show up, this flavor party really gets started.
boneless skinless chicken thighs
bacon, coarsely chopped
asparagus spears, trimmed
yellow summer squash, halved crosswise and cut in 1/2-inch strips
green onions, cut in 2-inch pieces
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.
nutritional info per serving
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