INGREDIENTS
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1 pound asparagus spears, trimmed
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4 slices bacon, coarsely chopped
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4 skinless, boneless chicken breast halves (1-1/2 pounds)
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Salt
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Ground black pepper
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1 medium yellow summer squash, halved lengthwise and cut into 1/2-inch pieces
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1 14 1/2 ounce can chicken broth*
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2 tablespoons all-purpose flour
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1/2 teaspoon finely shredded lemon peel
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Lemon wedges