Labadie Recipe Database

Name Chicken with Asparagus and Roasted Red Peppers Number of People 4 List of Ingredients 1/2 cup chicken broth 1 lb. boneless, skinless chicken breasts salt and pepper, to taste 1/2 lb. fresh asparagus, trimmed and cut into 2 inch pieces 7 oz. roasted red peppers, drained and chopped 1 clove garlic, minced 1/2 cup roma tomatoes, chopped 1 tsp. balsamic vinegar, or to taste 1/2 cup mozzarella cheese, shredded Description 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 or 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. Time 15 minutes prep plus 25 minutes cooking Difficulty (1-5) 1 Notes Per serving:  190 calories, 27.9 g protein, 5.3 g fat (2.2 g saturated), 7.2 g carbohydrates, 1.8 g fiber, 67 mg cholesterol, 2 mg iron, 518 mg sodium, 121 mg calcium Image