This recipe can be prepared in 45 minutes or less.

Saltines and a salad of romaine, spinach and red bell peppers tossed with vinaigrette are all that’s needed to complete the entrée. Boston cream pie is just right for dessert.

Serves 2; can be doubled.

INGREDIENTS

  • 3bacon slices, coarsely chopped
  • 4skinless boneless chicken thighs, cut into 3/4-inch pieces
  • 1medium onion, sliced
  • 1large red-skinned potato, diced
  • 1cup canned low-salt chicken broth
  • 3/4cup half and half
  • 1 1/2tablespoons chopped fresh dill

    DIRECTIONS

    Sauté bacon in heavy large saucepan over medium heat until crisp. Using slotted spoon, transfer bacon to paper towels. Add chicken and onion to same saucepan; sauté about 5 minutes. Add potato and broth; bring to boil. Cover; reduce heat to medium-low and simmer 10 minutes. Add half and half and dill; simmer uncovered until chicken is cooked through and potatoes are tender, about 5 minutes longer. Season with salt and pepper. Ladle chowder into bowls; sprinkle with bacon.