Sunday, March 15, 2009

Chicken with Asparagus and Roasted Red Peppers

When my brother-in-law was here, he bought chicken and asparagus for us to cook. I kind of had to find a recipe to use these two ingredients. I was thinking chicken rolled up with asparagus, or even a chicken-asparagus pasta, but I found the following recipe to be quite good, specially for those of us watching our weight and/or for people who want more protein in their diet. You can serve this dish with a side of brown or white rice, or even couscous. Or you can cut up the chicken into bite-sized pieces and serve it over penne pasta.

INGREDIENTS (serves 4)

  • 1/2 cup chicken broth
  • 1 pound boned and skinned chicken breast halves
  • salt and pepper to taste
  • 1/2 pound fresh asparagus, trimmed and cut into 2 inch pieces
  • 1 (7 ounce) jar roasted red peppers, drained and chopped
  • 1 clove garlic, minced
  • 1/2 cup chopped roma (plum) tomatoes
  • 1 teaspoon balsamic vinegar, or to taste
  • 1/2 cup shredded mozzarella cheese
  1. 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.
  2. Place asparagus, red peppers and garlic in skillet. Continue cooking 10 minutes, or until chicken juices run clear and asparagus is tender.
  3. Place tomatoes in skillet during last 2 minutes of cook time. Sprinkle with vinegar. Top with mozzarella cheese to serve.

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