Chicken and Asparagus Skillet Supper
- Olivia
- May 12, 2015
- 2 min read
This dish was a hit at the potluck dinner I attended over the weekend. The chicken ended up being a little more tough than I had wanted but I know where I went wrong. So I will definitely try this again! I think next time to avoid that, I'll just slice the breast in half (horizontally not vertically) so that it's a little less thick. It will also reduce cooking time as well as produce more meat! Sounds like a win to me! Here's how you can try it too!
Less than an hour to prepare dinner? No problem. This chicken, asparagus, and summer squash main-dish recipe will satisfy your family's appetite.
Chicken and Asparagus Skillet Supper
Ingredients
6 skinless, boneless chicken breasts
3 slices turkey bacon, coarsely chopped
1/2 cup chicken broth
1 pound asparagus spears, trimmed
2 small yellow summer squash, halved crosswise and cut in 1/2-inch strips
4 green onions, cut in 2-inch pieces
1 tablespoon parsley
Directions
Sprinkle chicken with salt and pepper (and any additional seasonings you may want to use). 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, parsley, 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
(Chicken and Asparagus Skillet Supper)
Per serving:
320 kcal cal.,
18 g fat
(6 g sat. fat,
3 g polyunsaturated fat,
7 g monounsatured fat),
134 mg chol.,
626 mg sodium,
5 g carb.,
2 g fiber,
2 g sugar,
32 g protein
Percent Daily Values are based on a 2,000 calorie diet
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