Chicken and Asparagus Skillet Supper
By amylk103
Ingredients
- 8 skinless boneless chicken thighs
- 3 slices of bacon, coarsely chopped
- 1/2 cup chicken broth
- 1 pound asparagus spears, trimmed
- 1 small yellow squash, halved crosswise and cut into 1/2" strips
- 4 green onions, cut into 2 inch pieces
Details
Level of difficulty Average
Cost Average budget
Preparation
Step 1
sprinkle chicken with salt and pepper. In 12" skillet cook chicken, onions, and bacon over medium high heat, turning to brown evenly.
Step 2
Carefully add broth; cover and cook 3 to 5 minutes more until chicken is tender and no longer pink.
Step 3
Meanwhile in a microwave-safe 2 quart dish, combine asparagus, squash and 2 Tbsp water. Sprinkle with salt and pepper. Cover with vented plastic wrap. Cook on 100% power 3 to 5 minutes, until veggies are crisp-tender, stirring once.
Step 4
Transfer to plates. Drizzle cooking liquid, top with chicken, bacon and onions.
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Chef Tips and Tricks
You're watching: VIDEO: Chicken Quesadillas
VIDEO: Chicken Quesadillas
These quick and easy chicken quesadillas are the perfect, last-minute family dinner!
INGREDIENTS:
- 2 chicken breasts
- 1/2 cup of tomato sauce
- 1/2 cup of chives, chopped
- 1 tsp. of Mexican spice mix
- 4 Tortillas
- Cheddar
- Salt, to taste
METHOD:
- Put shredded chicken breast, tomato sauce, chives, and mexican spice mix in a bowl and mix together.
- Lay out the tortillas. Place a slice of cheddar in the center, and cover with the chicken mix.
- Fold up tortillas, and heat in a frying pan until golden.
- Enjoy!
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