![](https://cdn.statically.io/img/www.allrecipes.com/thmb/UE-oFe3CVN1IGfFwNhpAvTRGdNk=/1500x0/filters:no_upscale():max_bytes(150000):strip_icc()/1580779-3d6e8155f2e2445bb5ea0006f5277400.jpg)
Ingredients
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½ cup chicken broth
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1 pound boned and skinned chicken breast halves
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salt and pepper to taste
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½ pound fresh asparagus, trimmed and cut into 2 inch pieces
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1 (7 ounce) jar roasted red peppers, drained and chopped
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1 clove garlic, minced
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½ cup chopped roma (plum) tomatoes
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1 teaspoon balsamic vinegar, or to taste
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½ cup shredded mozzarella cheese
Directions
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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.
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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 Facts (per serving)
184 | Calories |
5g | Fat |
7g | Carbs |
28g | Protein |
Nutrition Facts | |
---|---|
Servings Per Recipe 4 | |
Calories 184 | |
% Daily Value * | |
Total Fat 5g | 6% |
Saturated Fat 2g | 11% |
Cholesterol 68mg | 23% |
Sodium 317mg | 14% |
Total Carbohydrate 7g | 2% |
Dietary Fiber 2g | 6% |
Total Sugars 3g | |
Protein 28g | 55% |
Vitamin C 34mg | 37% |
Calcium 143mg | 11% |
Iron 2mg | 13% |
Potassium 326mg | 7% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.