4 Servings 25 min Cook
8 Thigh, bone removed Chicken Thigh
3 Strip Bacon
1/2 Cup Chicken Broth
1 Lb Asparagus
1 Small Squash
2 Tbsp Water
1 Dash Salt
1 Dash Pepper
4 Medium (4-1/8" long) Scallions
Sprinkle chicken with salt and pepper.
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.
Trim asparagus spears and chop squash into 1/2" pieces.
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.