Chicken and Asparagus Skillet Supper

• 8 boneless skinless chicken thighs King Sooper's 1 lb For $1.19 thru 02/09
• 3 slices bacon, coarsely chopped Rite Aid 2 For $7.00 thru 02/06
• 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 King Sooper's 1 lb For $0.99 thru 02/09

1. 1.
2. Sprinkle chicken with salt and pepper.
3. In 12-inch skillet cook chicken and bacon over medium-high heat 12 minutes, turning to brown evenly.
4. Carefully add broth; cover and cook 3 to 5 minutes more or until chicken is tender and no longer pink (180 degrees F).
5. 2.
6. Meanwhile, in microwave-safe 2-quart dish combine asparagus, squash, and 2 Tbsp.
7. water.
8. Sprinkle salt and pepper.
9. Cover with vented plastic wrap.
10. Cook on 100% power (high) 3 to 5 minutes, until vegetables are crisp-tender, stirring once.
11. Transfer to plates.
12. Drizzle cooking liquid; top with chicken, bacon, and onions.
13. Makes 4 servings.

chicken thighs, bacon, chicken broth, summer, green onions

Taken from www.kraftrecipes.com/recipes/chicken-asparagus-skillet-supper-147495.aspx (may not work)