Sorry no picture on this one. The orginal recipe stated 320cal per serving, 8 points, but I have modified it slightly it was originally for chicken thighs. The cooking liquid is a surprisingly deep brown in color and very tasty. It makes a great sauce on this dish.
Ingredients
4 skinless, boneless chicken breasts
5 slices of bacon, coarsely chopped
3/4 cup chicken broth
1 lb asparagus spears, trimmed
2-3 zucchini, or crookneck squash cut into 1/2 strips
1/2 yellow onion cut in strips
Preparation
Sprinkle the chicken with salt and pepper. In 12 inch skillet cook chicken and bacon over medium high heat until browned on both sides. Add the onion in the last 3-4 minutes. Carefully add the broth; cover and cook 3-5 minutes more or until chicken is tender and no longer pink.
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 5-7 minutes, until vegetables are crisp-tender, stirring once. Transfer to plates, Drizzle cooking liquid; top with chicken, bacon and onions.
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