Chicken and Asparagus Skillet

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

Directions

1. 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).

2. 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.
Nutrition Facts

* Calories 320,
* Total Fat (g) 18,
* Saturated Fat (g) 6,
* Monounsaturated Fat (g) 7,
* Polyunsaturated Fat (g) 3,
* Cholesterol (mg) 134,
* Sodium (mg) 626,
* Carbohydrate (g) 5,
* Total Sugar (g) 2,
* Fiber (g) 2,
* Protein (g) 32,
* Vitamin C (DV%) 13,
* Calcium (DV%) 5,
* Iron (DV%) 18,
* Percent Daily Values are based on a 2,000 calorie diet