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Chicken and Asparagus Skillet Supper
- Makes: 4 servings
- Start to Finish
skinless, boneless chicken thighs
bacon, coarsely chopped
asparagus spears, trimmed
small yellow summer squash, halved crosswise and cut in 1/2-inch strips
green onions, cut in 2-inch pieces
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).
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.
(Chicken and Asparagus Skillet Supper)
Servings Per Recipe 4, Potassium (mg) 581, cal. (kcal) 320, pro. (g) 32, Monounsaturated fat (g) 7, Pyridoxine (Vit. B6) (mg) 1, Polyunsaturated fat (g) 3, Folate (µg) 60, fiber (g) 2, Cobalamin (Vit. B12) (µg) 1, sugar (g) 2, sodium (mg) 626, carb. (g) 5, vit. C (mg) 8, Fat, total (g) 18, Thiamin (mg) 0, chol. (mg) 134, Riboflavin (mg) 0, sat. fat (g) 6, Niacin (mg) 11, calcium (mg) 50, vit. A (IU) 729, iron (mg) 3