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Chicken With Asparagus And Roasted Red Peppers

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Ingredients
  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
  Cornstarch 1 Teaspoon
  Chicken breast tenders 1 Pound, each cut in half crosswise
  Salt 1⁄4 Teaspoon
  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
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.

Recipe Summary

Cuisine: 
European
Course: 
Main Dish
Method: 
Browned
Ingredient: 
Chicken

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