Green onion, scallion, ramp
(cut into 2-inch pieces)
1 small
Summer squash
(halved crosswise, cut into 1/2-inch strips)
Instructions
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 (180 degrees F).
Meanwhile, in microwave-safe 2-quart dish combine asparagus, squash, and 2 Tbsp of 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 onions.
