Psa. 28:7 The LORD is my strength and my shield;
my heart trusts in him, and I am helped.
My heart leaps for joy
and I will give thanks to him in song.
Psa. 28:7 The LORD is my strength and my shield;
my heart trusts in him, and I am helped.
My heart leaps for joy
and I will give thanks to him in song.

Chicken with Asparagus and Roasted Red Peppers
Rated: Prep Time: 15 Minutes Ready In: 40 Minutes
Submitted By: MKATES Cook Time: 25 Minutes Servings: 2
"Chicken, asparagus and red peppers are cooked together and served with chopped tomatoes, cheese and a
splash of vinegar."
INGREDIENTS:
1/4 cup chicken broth
1/2 pound boned and skinned chicken breast halves
salt and pepper to taste
1/4 pound fresh asparagus, trimmed and cut into 2
inch pieces
1/2 (7 ounce) jar roasted red peppers, drained and
chopped
1/2 clove garlic, minced
1/4 cup chopped roma (plum) tomatoes
1/2 teaspoon balsamic vinegar, or to taste
1/4 cup shredded mozzarella cheese
DIRECTIONS:
You have scaled this recipe's ingredients to yield a new amount (2). The directions below still refer to the
original recipe yield (4).
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. Place tomatoes in skillet during last 2 minutes of cook time. Sprinkle with
vinegar. Top with mozzarella cheese to serve.
Nutrition
Information
Servings Per Recipe: 2
Calories: 190
Amount Per Serving
Total Fat: 5.3g
Cholesterol: 67mg
Sodium: 518mg
Amount Per Serving
Total Carbs: 7.2g
Dietary Fiber: 1.8g