Chicken with Asparagus and Roasted Red Peppers

Revised 2016 May 29

2 servings


1/3 cup chicken stock
2 medium chicken breast halves, boned and skinned
salt and pepper, to taste
Italian seasoning, to taste
1/3 pound fresh asparagus, cut into 2 inch pieces
2 large roasted red peppers, sliced 1/4" thick strips
2 cloves garlic, chopped
1/2 cup tomatoes, coarsely chopped
1 teaspoon balsamic vinegar, optional
1/2 cup Mozzarella cheese, shredded


Heat the broth in a large skillet over medium-high heat. Season chicken with salt, pepper, Italian seasoning, and place in the skillet. Cook covered until chicken is almost done (10 to 13 minutes).

Add the asparagus and garlic to the skillet to suit your own preference to doneness of the asparagus and strength of the garlic

Add red pepper and tomatoes to the skillet and heat through. Sprinkle with vinegar if using.

Top with mozzarella cheese and finish under broiler till cheese just begins to colour.

Used canned peppers and campari tomatoes
If serving with rice remove the chicken and vegies to a plate and thicken the sauce a bit.

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