Chicken with Asparagus and Roasted Red Capsicums

    Chicken with Asparagus and Roasted Red Capsicums


    543 people made this

    This is a one dish meal that can be prepared quickly and easily. Perfect for spring when fresh asparagus is arriving in the shops.

    Serves: 4 

    • 1/2 cup (125ml) chicken stock
    • 500g boned and skinned chicken breast halves
    • 1 pinch salt and pepper to taste
    • 230g fresh asparagus, trimmed and cut into 5cm pieces
    • 200g bottled roasted red capsicums, drained and chopped
    • 1 clove garlic, minced
    • 1/2 cup chopped roma tomatoes
    • 1 teaspoon balsamic vinegar, or to taste
    • 60g grated mozzarella cheese

    Preparation:15min  ›  Cook:25min  ›  Ready in:40min 

    1. Heat the stock in a large frypan over medium-high heat. Season chicken with salt and pepper and place in the frypan. Cook 15 minutes until chicken is almost done.
    2. Place asparagus, red capsicums and garlic in frypan. Continue cooking 10 minutes or until chicken juices run clear and asparagus is tender. Place tomatoes in frypan during last 2 minutes of cook time. Sprinkle with vinegar. Top with mozzarella cheese to serve.

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