Chicken With Asparagus And Roasted Red Peppers Recipe
Ingredients
| Saffron package | 1 | |
| Asparagus spears | 1 pound | |
| 1/4 cup fat-free, less-sodium chicken broth | ||
| Dry white wine | 1/4 Cup (16 tbs) | |
| Balsamic vinegar | 1/4 Tablespoon | |
| Cornstarch | 1 Teaspoon | |
| 1 pound chicken breast tenders each cut in half crosswise | ||
| Salt | 1/4 Teaspoon | |
| Black pepper | 1/4 Teaspoon | |
| Olive oil | 1 Teaspoon | |
| Roasted red bell peppers | 1 Bottle (1l), cut into strips | |
| Garlic | 2 Clove (5gm), minced | |
| 2 teaspoons bottled minced garlic | ||
| Basil | 5 Teaspoon, chopped | |
Directions
1. Prepare rice according to package directions, omitting fat. Remove from heat, keep warm.
2. Snap off tough ends of asparagus, cut asparagus into 1 -inch pieces. Set aside. Combine broth and next 3 ingredients in a small bowl, stir until well blended.
3. Sprinkle chicken with salt and black pepper. Heat olive oil in a large nonstick skillet over
medium-high heat. Add chicken, cook 6 minutes or until browned, turning frequently. Reduce heat to medium-low, and add asparagus. Cover and cook 5 minutes or until asparagus is crisp-tender, stirring occasionally. Increase heat to medium-high, add bell pepper strips and garlic, and cook 1 minute.
4. Add broth mixture to chicken mixture, cook 30 seconds, scraping browned bits from bottom of pan.
2. Snap off tough ends of asparagus, cut asparagus into 1 -inch pieces. Set aside. Combine broth and next 3 ingredients in a small bowl, stir until well blended.
3. Sprinkle chicken with salt and black pepper. Heat olive oil in a large nonstick skillet over
medium-high heat. Add chicken, cook 6 minutes or until browned, turning frequently. Reduce heat to medium-low, and add asparagus. Cover and cook 5 minutes or until asparagus is crisp-tender, stirring occasionally. Increase heat to medium-high, add bell pepper strips and garlic, and cook 1 minute.
4. Add broth mixture to chicken mixture, cook 30 seconds, scraping browned bits from bottom of pan.
Chef
