Chicken and Asparagus Skillet Supper

1 pound asparagus spears, trimmed

4 boneless, skinless chicken breast halves

4slices bacon, coarsely chopped

Salt and Pepper

14.5 oz. can chicken broth (or use 1 C. Chicken Broth and ½ C. White Wine)

1 small yellow summer squash, halved crosswise and cut in 1/2-inch strips

2 T. Flour

½ tsp. Lemon Zest

 

In a large saucepan cook asparagus in boiling water about 3 minutes or until crisp-tender; drain. Immediately plunge into ice water to stop cooking; set aside. In a very large skillet cook bacon over medium heat until crisp. Remove from skillet with a slotted spoon; drain on paper towels. Drain all but 1 T. bacon drippings from skillet. Season chicken with salt and pepper. Cook chicken in hot drippings over medium-high heat about 12 minutes or until browned, turning once halfway through cooking time. Remove chicken from skillet; keep warm. Add squash to skillet; cook for 3 minutes. In a medium bowl whisk together broth, flour, and lemon peel. Add to skillet. Cook and stir until thickened and bubbly. Return chicken and asparagus to skillet. Cook about 6 minutes more or until chicken is no longer pink (170 degrees F). Sprinkle with bacon.

 

Serve with baby kale, sliced red onion, halved grape tomatoes, sprinkling of sunflower kernels and light Caesar dressing and serve on side (not included in calorie count)

 

Yield: 4 servings

Calories: 238

Fat: 9g

Fiber: 2g