Ingredients
4
4 servings
- •½ cup chicken broth
- •1 pound boned and skinned chicken breast halves
- •salt and pepper to taste
- •½ pound fresh asparagus, trimmed and cut into 2 inch pieces
- •1 (7 ounce) jar roasted red peppers, drained and chopped
- •1 clove garlic, minced
- •½ cup chopped roma (plum) tomatoes
- •1 teaspoon balsamic vinegar, or to taste
- •½ cup shredded mozzarella cheese
Instructions
- 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.
Nutritional Facts
Per 4 servings
- Calories: 184
- Carbohydrate: 7g
- Fat: 5g
- Fiber: 2g
- Protein: 28g
- Sugar: 3g
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