![\"\"](\"https:\/\/pcgirl.net\/recipes\/wp-content\/uploads\/2018\/11\/Chicken-and-Asparagus-Skillet-Supper.jpg\")
<\/a><\/p>\n1 pound asparagus spears, trimmed<\/p>\n
4 boneless, skinless chicken breast halves<\/p>\n
4slices bacon, coarsely chopped<\/p>\n
Salt and Pepper<\/p>\n
14.5 oz. can chicken broth (or use 1 C. Chicken Broth and \u00c2\u00bd C. White Wine)<\/p>\n
1 small yellow summer squash, halved crosswise and cut in 1\/2-inch strips<\/p>\n
2 T. Flour<\/p>\n
\u00c2\u00bd tsp. Lemon Zest<\/p>\n
<\/p>\n
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.<\/p>\n
<\/p>\n
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)<\/p>\n
<\/p>\n
Yield: 4 servings<\/p>\n
Calories: 238<\/p>\n
Fat: 9g<\/p>\n
Fiber: 2g<\/p>\n","protected":false},"excerpt":{"rendered":"
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 \u00c2\u00bd C. White Wine) 1 small yellow summer squash, halved crosswise and cut in 1\/2-inch strips 2 T. Flour \u00c2\u00bd 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…<\/p>\n