Chicken, Bacon, and Asparagus Skillet

Ingredients

• Chicken thigh

  Broilers or fryers, meat and skin, raw

  8 thigh, bone removed or 752g

• Bacon

  Raw, cured pork

  3 strip or 36g

• Chicken broth

  Soup, canned, ready-to-serve

  ½ cup or 120g

• Asparagus

  Raw

  1 lb or 453g

• Squash

  Summer, all varieties, raw

  1 small or 118g

• Water

  Plain, clean water

  2 tbsp or 30g

• Salt

  Table

  1 dash or 0.4g

• Pepper

  Spices, black

  1 dash or 0.1g

• Scallions

  Spring onions or scallions (includes tops and bulb), raw

  4 medium or 60g

Directions

1. Sprinkle chicken with salt and pepper. Chop bacon. 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. Remove from heat and set aside.
2. Trim asparagus spears and chop squash into 1/2" pieces. Set aside.
3. In a 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 chopped scallions. Enjoy!

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