Chicken & Asparagus Skillet Supper

Ingredients

• 8 Chicken Thighs Skinless, boneless
• 3 Bacon Slices, coarsely chopped
• ½ Cup Chicken Broth
• 1 lb Asparagus Spears Trimmed
• Yellow Summer Squash Halved crosswise and cut into strips
• 4 Green Onions Cut into 2" pieces
• Salt To taste
• Black Pepper To taste
• 2 tbsp Water

Instructions

1. 1Sprinkle chicken with salt and pepper.
2. 2In 12" skillet cook the chicken and bacon over medium-high heat 12 minutes, turning occasionally.
3. 3Carefully add broth; reduce heat; cook 3-5 minutes more or until the chicken is tender and no longer pink.
4. 4Meanwhile in microwave-safe 2 quart dish combine asparagus, squash, and 2 tablespoons water.
5. 5Sprinkle with salt and pepper.
6. 6Cover with vented plastic wrap.
7. 7Cook on high 3-5 minutes, or until vegetables are crisp-tender, stirring once.
8. 8Transfer to plates and drizzle cooking liquid; top with chicken, bacon, and onions.