Chicken and Asparagus Skillet Supper
By amylk103
Rate this recipe
2.3/5
(9 Votes)
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.
You'll also love
-
The southwestern tamale casserole...
4.3/5
(81 Votes)
-
Beefy Skillet Lasagna
4.1/5
(16 Votes)
-
Baked Asparagus
4/5
(21 Votes)
-
Tar Babys
2.3/5
(6 Votes)
-
Creamy Chicken and Tomato Pasta
2.3/5
(6 Votes)
-
Bacon, Lettuce Tomato sandwich...
1.8/5
(93 Votes)
-
Warm Spinach and Asparagus Salad...
0/5
(0 Votes)
Chef Tips and Tricks
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!
Review this recipe