INGREDIENTS
8 skinless, boneless chicken thighs or breast
3 slices uncured turkey 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
DIRECTIONS
- 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). Remove chicken and place on a plate and keep warm.
- Combine asparagus, squash, and 2 Tbsp. water. Sprinkle salt and pepper. Cook until vegetables are crisp-tender, stirring as needed. Transfer to plates. Drizzle cooking liquid; top with chicken, bacon, and onions. Makes 4 servings.