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Chicken and Asparagus Skillet Supper Recipe

   
 

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     Chicken and Asparagus Skillet Supper

Category   Entrees - Maindishes
Sub Category   None
Servings   4

Ingredients
8 skinless, boneless chicken thighs
3 slices bacon, coarsely chopped
1/2 cup chicken broth
1 lb. asparagus spears. trimmed
1 small yellow summer squash, halved crosswise and cut in 1/2-inch strips
4 green onions, cut in 2-inch pieces
 

Instructions
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.
Meanwhile, in mocrowave-safe 2-qt. dish combine asparagus, squash, and 2 Tbswp water. Sprinkle salt and pepper. Cover with vented plastic wrap. Cook on 100% power 3 to 5 minutes, until vegetables are crisp-tender, stirring once. Transfer to plates. Drizzle cooking liquid; top with chicken, bacon, and onions.


Originally Submitted
6/28/2011





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