8 skinless, boneless chicken thighs
3 slices bacon, coarsely chopped
1/2 cup chicken broth
1 lb asparagus, trimmed
1 yellow summer squash, halved crosswise, cut into 1/2" strips
4 green onions, cut into 2" pieces
Salt and pepper, to taste

Sprinkle chicken with salt and pepper. In skillet, cook chicken and bacon over med-high heat 12 minutes. Turn chicken to brown evenly. Cover, cook 5 minutes or until chicken is no longer pink in center.

In microwave-safe 2-qt dish, combine asparagus and 2 tbsp water. Cover with vented plastic. Cook on high for 5 minutes. Transfer vegetables to serving dishes. Drizzle cooking liquid on top. Top with chicken, bacon and green onions.

Submitted by: Sherry Monfils