Chicken with Asparagus and Roasted Red Peppers
Labels:
chicken
,
recipe
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Ingredients:
-
1/2 cup chicken broth
-
1 pound boned and skinned chicken breast halves
-
salt and pepper to taste
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1/2 pound fresh asparagus, trimmed and cut into 2 inch pieces
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1 (7 ounce) jar roasted red peppers, drained and chopped
Directions:
- Heat the broth in a large skillet over medium-high heat. Season chicken with salt and pepper, and place in the skillet. Cook 15 minutes, until chicken is almost done.
- Place asparagus, red peppers and garlic in skillet. Continue cooking 10 minutes, or until chicken juices run clear and asparagus is tender. Place tomatoes in skillet during last 2 minutes of cook time. Sprinkle with vinegar. Top with mozzarella cheese to serve.
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