Chicken And Asparagus Skillet Supper - cooking recipe

Ingredients

8 boneless skinless chicken thighs
salt and pepper
3 slices bacon, coarsely chopped
1/2 cup chicken broth
1 lb asparagus spear, trimmed
1 small summer squash, halved crosswise & cut into 1/2-inch strips
4 green onions, cut in 2-inch pieces

Preparation

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 3-5 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 tablespoons water. Sprinkle with salt and pepper. Cover with vented plastic wrap. Cook on 100% power (high) 3-5 minutes, until vegetables are crisp-tender, stirring once. Transfer to plates. Drizzle with cooking liquid; stop with chicken, bacon, and onions.