About this recipe:The combination of chicken, asparagus and roasted red peppers makes this dish a winner. It's super quick and easy to make and will be welcomed any day of the week.
120ml chicken stock
450g chicken breast fillets
Salt and pepper to taste
225g fresh asparagus, trimmed and chopped into 5cm pieces
200g roasted red peppers, drained and chopped
1 clove garlic, finely chopped
1 plum tomato, chopped
1 teaspoon balsamic vinegar or to taste
60g mozzarella, grated
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Method Prep:15min › Cook:25min › Ready in:40min
Heat the stock in a large frying pan over medium-high heat. Season the chicken with salt and pepper and place in the frying pan. Cook for 15 minutes, until chicken is almost done.
Place the asparagus, red peppers and garlic in the frying pan. Continue cooking for 10 minutes or until the juices run clear and asparagus is tender. Place tomatoes in frying pan during the last 2 minutes of cook time. Sprinkle with vinegar. Top with mozzarella to serve.