Chicken With Asparagus And Roasted Red Peppers
|Saffron yellow rice mix||10 Ounce (1 Package)|
|Asparagus spears||1 Pound|
|Fat free, low sodium chicken broth||1⁄4 Cup (4 tbs)|
|Dry white wine||1⁄4 Cup (4 tbs)|
|Balsamic vinegar||1⁄4 Tablespoon|
|Chicken breast tenders||1 Pound, each cut in half crosswise|
|Black pepper||1⁄4 Teaspoon|
|Olive oil||1 Teaspoon|
|Roasted red bell peppers||7 Ounce, drained and cut into strips (1 Bottle)|
|Garlic||2 Clove (10 gm), minced|
|Bottled minced garlic||2 Teaspoon|
|Chopped fresh basil||5 Teaspoon|
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.