Chicken and Asparagus


8 skinless, boneless chicken thighs

3 slices bacon, coarsely chopped

1/2 cup chicken broth

1 pound 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

Season chicken with salt and pepper.
In 12-inch fry pan, cook chicken and bacon over medium-high 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 microwave-safe 2-quart dish combine asparagus, squash, and 2 Tbsp. water.
Sprinkle salt and pepper. Cover with vented plastic wrap.
Cook on high 5 minutes, until vegetables are crisp-tender, stirring once.
Transfer to plates. Drizzle cooking liquid; top with chicken, bacon, and onions.
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