Chicken with Asparagus and Roasted Red Peppers

Loved it

Loved this! Roasted my own peppers. So easy! Just cut them in half lengthwise; put on a foil lined baking sheet; and roast at 425 for about 20 minutes until they start looking black. Take them out, wrap the foil around them, and let them sit and steam about another 15 minutes. The skins will slip right off. The only change I made to the recipe was to add some mushrooms that I needed to use up, and some cornstarch mixed with water to thicken it. 1 tsp of balsamic vinegar was plenty for our taste. I used 3 breasts pounded to an even thickness and cut in half to make 6 servings. I did not let the chicken cook a full 15 minutes before adding the veggies because I didn’t want it to get tough. Served with wild rice and a side salad for a very healthy meal. Will definitely make again.

Easy to make and very Delicious!

I am trying to find healthier, low-calorie meals to make. I made this last night and was pleasantly surprised at how good tasting it was! I did double the amount of chicken broth, based on other comments and I also covered the pan during the 15 minutes while the chicken was cooking. Other changes: I doubled the amount of garlic and increased the amount of both asparagus (I had a 10 oz package) and roasted peppers (I had a 12 oz jar). I will definitely make this again!

Made with wild cherry tomatoes and added basil, but otherwise kept to the recipe. I’m glad I made extra – my husband and I are both looking forward to leftovers. We will definitely put this in our rotation.

I liked it, my wife wasn’t crazy about the red peppers and tomatoes. They were easy enough to pick out.

5 stars except I changed it up a bit with extra butter and garlic, rice wine vinegar to deglaze the pan-baked chicken after poaching it. The roux was super flavorful and strong- used heavy cream to soften it. Love that it didn’t use any spices! Thank you for sharing this delight!

It needed more flavor, so I added juice from 1/2 lemon, zest, and a bit of cayenne.

Just excellent. Next time I’ll skip the tomatoes and add broccoli instead. Roasted the peppers on the barby. Delicious.

Wow, with a few mods this is awesome. Following a few others ideas like thinly slicing 4 cloves of garlic then cut them in half, finely diced 1/3 onion. Sauted both if those in 1 1/2 T olive oil for 2 – 3 minutes. Sliced 2 chicken breasts in 1/2 inch slices then turned up heat to med high and cooked until no longer pink. Added the chopped roasted peppers and 2 T juice and chopped stems of asparagus (cut about 1 1/2 in.), with 3/4 C chicken broth and 2 t. flavored butter . Cooked about 5 mins, then added asparagus tops and tomatoes cooked for 2 mins. Added 1 more t. flavored butter at end. Served over angle hair pasta, unbelievable flavor and light sauce.

This is a very filling and tasty healthy meal. I have made it twice and word of caution. The first time I used roasted chipotle peppers and that IS NOT the same as roasted red peppers. LOL The first time I wasn’t able to review as I couldn’t taste anything for several hours, my own fault. When I made it last night with the correct peppers we have decided that not only is it a tasty meal but also very great for presentation which makes it that much more filling.

I roasted some poblano/Anaheim chiles and used those instead. I also did not use the cheese

Delicious meal and healthy! The whole family embraced it! Win win!!!

This recipe LOOKS like it would be amazing, it’s not. I regret making it because it was a waste of food.

I roasted a fresh red pepper instead of using canned ones but otherwise followed the recipe. The flavors were ok, but boiling the chicken in broth resulted in poor texture and dry chicken, and the asparagus was a bit over-cooked (we don’t like ours mushy). I should have known better, but the ratings were great so I just followed the recipe… bad idea.

This was enjoyed by all my family. Easy to make and we found it to be very tasty. I doubled (or more) the chicken broth as suggested by another cook and used fresh red peppers. Delicious!

Excellent flavor and super easy. I added more garlic, vinegar, and cheese than called for, and served over quinoa. Like others mentioned, I needed a little extra stock too.

I followed the advice of others and browned the chicken in olive oil for a few minutes before adding the chicken broth. Other than that I followed the recipe exactly and it came out great. My boyfriend loved it, saying it tasted like it came from a fancy restaurant. I will definitely make it again !!

I made this w/o many changes except I used red peppers and a few onions that I cooked till soft. A very flavorful dish and just as good for leftovers.

The recipe was a little bland for our taste. I added some Italian season at the end. Also, I used a can of diced tomatoes instead of the plum tomatoes. Still a great recipe. Everyone loved it. We will definitely make this again.

So good! and super easy and cheap to make.. I dream about it.