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Chicken with Asparagus and Roasted Red Capsicums
This is a one dish meal that can be prepared quickly and easily. Perfect for spring when fresh asparagus is arriving in the shops.
Ingredients
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
Directions
Preparation:15min ›
Cook:25min ›
Ready in:40min
- 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.
- 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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Reviews and Ratings
Global Ratings:
(548)
Reviews in English (385)
Excellent as well as very easy and quick to make. I didn't have any roasted red peppers, so I just used fresh and it was still excellent. Quick, easy, very tasty and healthy to boot - what more could you ask? Will definitely make this again! Edited to add: Have now made this with fresh peppers and roasted red peppers - no discernable difference in taste. Might as well use fresh - it's cheaper! - 31 Mar 2006 (Review from Allrecipes USA and Canada)
This was an interesting method for cooking chicken as I'm used to sauteeing it in either butter or olive oil. I thought I'd try this route for healthy cooking but the broth evaporated before the chicken was fully cooked so I ended up adding butter & olive oil after about 10 minutes. Although not how the original recipe intended, it turned out really good. If you don't have roasted red pepper on hand, you can just put it over a gas burner flame or grill it on a BBQ, black scorch marks and all, then peel, seed, and chop it up. It worked out great that way. When I added the vegetables, I covered the pan to keep the chicken moist. Total cook time was more like 10 minutes for 3 big chicken breasts plus 8 minutes more after adding the veggies. I think next time I might saute the chicken in olive oil, deglaze the pan with broth and then add the veggies chicken for last 10 minutes. The balsamic ties the strong flavor of the vegetables together with the chicken nicely. - 12 Apr 2008 (Review from Allrecipes USA and Canada)
EXCELLENT! EXCELLENT! I am on the South Beach Diet Phase 1 and I reaaly enjoyed this recipe! The 1/2 cup of chicken broth had evaporated when it was time to add the veggies, so I added more. It made a good sauce for the chicken. I double the vinegar and it gave it a little "kick". Since I didn't have any low fat cheese, I skipped it. I will prepare this often but will make sure that I have the low fat cheese on hand in the future. My husband loved it as well. He said "It's a keeper." - 22 Jan 2006 (Review from Allrecipes USA and Canada)
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