This is a one dish meal that can be prepared quickly and easily.
Excellent as well as very easy and quick to make. I didn't have any roasted red peppers, so I just used fresh and it was still excellent. Quick, easy, very tasty and healthy to boot - what more could you ask? Will definitely make this again! Edited to add: Have now made this with fresh peppers and roasted red peppers - no discernable difference in taste. Might as well use fresh - it's cheaper!
Read MoreKind of bland. I added four cloves of garlic, crushed because you get more flavor that way. I also had to add more chicken broth because it evaporated while cooking the chicken. I used roasted red peppers from a jar and fresh asparagus and omitted the tomatoes, but used the balsamic vinegar, salt and pepper. I even added some Parmesan to the mozzarella and it was still nothing to die for. I was pretty disappointed because of all the rave reviews, but I can't figure out what would jazz this recipe up. Likely won't make again, but no offense to the recipe poster - obviously it's good to many others. Just not for me.
Read MoreExcellent as well as very easy and quick to make. I didn't have any roasted red peppers, so I just used fresh and it was still excellent. Quick, easy, very tasty and healthy to boot - what more could you ask? Will definitely make this again! Edited to add: Have now made this with fresh peppers and roasted red peppers - no discernable difference in taste. Might as well use fresh - it's cheaper!
This was an interesting method for cooking chicken as I'm used to sauteeing it in either butter or olive oil. I thought I'd try this route for healthy cooking but the broth evaporated before the chicken was fully cooked so I ended up adding butter & olive oil after about 10 minutes. Although not how the original recipe intended, it turned out really good. If you don't have roasted red pepper on hand, you can just put it over a gas burner flame or grill it on a BBQ, black scorch marks and all, then peel, seed, and chop it up. It worked out great that way. When I added the vegetables, I covered the pan to keep the chicken moist. Total cook time was more like 10 minutes for 3 big chicken breasts plus 8 minutes more after adding the veggies. I think next time I might saute the chicken in olive oil, deglaze the pan with broth and then add the veggies chicken for last 10 minutes. The balsamic ties the strong flavor of the vegetables together with the chicken nicely.
EXCELLENT! EXCELLENT! I am on the South Beach Diet Phase 1 and I reaaly enjoyed this recipe! The 1/2 cup of chicken broth had evaporated when it was time to add the veggies, so I added more. It made a good sauce for the chicken. I double the vinegar and it gave it a little "kick". Since I didn't have any low fat cheese, I skipped it. I will prepare this often but will make sure that I have the low fat cheese on hand in the future. My husband loved it as well. He said "It's a keeper."
This dish is WONDERFUL. Instead of the chopped tomato I used diced tomatoes w/chipotle. It added even more flavor. It was easy and delicious.
We love this dish! Perfect just the way it is - the flavors "meld" in your mouth! Only thing I did different was add more garlic mmmmmmmmm! Making it again tonight, Thanks so much!
This dish was awesome!!! The only changes I made was I added some chopped fresh basil, a little extra balsalmic vinegar, and stirred in the (low-fat) mozzarella cheese. Served with Italian Rice from this site. It was so good that I don't know if I will be able to wait til lunch today to have the leftovers! Thanks so much for the yummy, pretty, healthy dinner!
This was fantastic. My chicken was still a little on the frozen side, so I diced it before cooking it. Other than that, I followed the recipie exactly and it came out great. The ingredients complimented each other quite well. I will probably increase the amount of broth and serve over some pasta next time.
This recipe is absolutely delicious!! I made it for my luncheon group & for some dinner guests & everyone wanted the recipe! This is easy to make, but tastes & looks like you slaved for hours. The flavors meld together wonderfully & an added bonus, it is very low-carb for us dieters!!!
Very good! I'm not sure how much broth I used, I just poured it in the pan, I added the chicken and cooked it covered. I add the veggies and cooked them covered. The chicken came out so juicy and moist. The added cheese was great! I will make this one often!
I loved this! The flavors tasted great together. I put the leftovers in a tortilla wrap and it was also very good. I roasted my own red peppers in olive oil. Would definitely recommend.
This is a family favorite. This recipe isn't just delicious but makes a pretty dish. I love the combination of the peppers, asparagus, and balsamic. However, I did makes some changes. I browned the chicken first and then added the broth (as suggested by someone else). I increased the garlic to about 4 cloves and the balsalmic to 3 tbls. I also sprinkled the chicken with a little bit of red pepper flakes. And to thicken the sauce, I mixed about 1 tbls of flour with some broth and added it to the dish before adding the tomatoes. I served it with rice which worked well with the sauce.
This is such a great recipe I've made it twice in one week! I did tweak it a few ways: I sauteed the chicken in olive oil to brown for about 10 minutes before adding the broth (about 1 cup.) Instead of fresh or canned tomatoes, I used sun-dried along w/ the asparagus and roasted red peppers. I also used extra balsamic vinegar and a mixture of shredded asiago and parmesan cheeses on top. I served it over brown rice. Delicious!!!
Surprisingly good! I used a full can of chicken broth, 2 garlic cloves, and 2 teaspoons of basalmic vinegar. I had to drain the broth before I added the cheese. The only thing I'll do different next time is that I will not salt the chicken. The dish is pretty salty already.
This recipe was GREAT the first time I made it. I made it again and added artichoke hearts to it.....EVEN BETTER!!
Yummy, easy and can be super healthy! Use parmesean instead of mozzerella to reduce the fat, but keep flavor. This is also great when using fresh broccoli florets (don't forget those yummy broccoi stalks too, just peel them and cut into bite size pieces first.) instead of the asparagus. I make this one often!
Kind of bland. I added four cloves of garlic, crushed because you get more flavor that way. I also had to add more chicken broth because it evaporated while cooking the chicken. I used roasted red peppers from a jar and fresh asparagus and omitted the tomatoes, but used the balsamic vinegar, salt and pepper. I even added some Parmesan to the mozzarella and it was still nothing to die for. I was pretty disappointed because of all the rave reviews, but I can't figure out what would jazz this recipe up. Likely won't make again, but no offense to the recipe poster - obviously it's good to many others. Just not for me.
Yum! Easy, quick, and healthy!! Tasted great, nice & fresh. I only give out 5 stars to a recipe I could eat allll the time, so this is 4 stars for me, but really worth your time :) Followed exactly, came out perfect.
No leftovers! I sprinkled a little salt, pepper, and garlic powder on the chicken first and browned it well in olive oil with some onion and shallot before adding the broth. I also added a little white wine and a healthy dash of red pepper. Fantastic, will be making this again and again.
This is an incredibly delicious and healthy dish. I have made it many times this year. It looks as good as it tastes. Don’t change a thing. Thanks!
This is a great recipe - lots of good flavor and easy. The only changed I made is I used feta cheese instead of mozzarella.
This dish was very good. I used a can of tomatoes and green chilis to spice it up. Will make it again, almost worth 5 stars.
I used boneless pork chops. This worked out very nicely...I also added more garlic. Yummy
This was a really great recipe! Served it to a couple of my girlfriends with French Baguette slices on the side and everyone loved it. I did add extra garlic and balsamic, started the chicken with cooking spray instead of the broth, and had to roast my own peppers because I didn't have any jarred. The flavors are spot on. I think next time I will probably double the veggies and broth and probably quadruple the balsamic. There was plenty of chicken to go around but we all could have done with another helping of the veggies. Fabulous!
My husband loved this. I served it over garlic mashed potatoes, and having made sauce by adding more chicken broth, poured that over the whole thing. He said it was like a dish from a restuarant. This one's a keeper! So's the husband. :)
I really enjoyed though would agree with more broth and like the idea of a couple of other vegetables being added. Hope the leftovers are as good.
This was great. I made exactly as described in the recipe. I think this would be good without cheese, too. We served over whole grain couscous.
Delicious! I also had to add another 1/2 of cup or so of broth after the first 15 minutes of cooking.
THis is such a great recipe! I make it with a little extra broth (or water and boullion). This last time I made it, I cut the chicken into bite-sized peices. Presentation is a little better with the whole breast, but it cooked so quick! I think start to finish was 20 minutes. I also used canned diced tomatoes. I look forward to trying with fresh tomatoes though. Delicious! And I feel like I am eating healthy!
I made with boneless skinless chicken breasts, fresh yellow and green peppers, roasted and a chopped up vine tomato. YUMM!!!
Simply delicious. My chicken needed more than 1/2 cup of broth (more like 3/4 cup), but other than that I followed the recipe exactly. Wonderful meal. It didn't even really need the cheese, but it added a nice touch to it. Will definitely make this again.
This was awesome, I did change a few things, I added 1/4 cup of wine it needed more liquid and doubled the garlic, and then served with egg noodles
Made this last night and was pleasantly surprised with it. Given the ingredients I wasn't expecting anything spectacular but everyone really liked it, the flavors work really well together. I served it over brown rice that I prepared with chicken broth and garlic instead of water. The only change I made was to use a fresh red pepper. The only thing I might do different next time is brown the chicken a little bit before adding the chicken broth. I prefer my chicken that way. Will definitely keep this one on hand!
This was a very tasty dish and would be perfect for entertaining because it make such a beautiful presentation. I did make some adjustments though. I seasoned the chicken with fresh black pepper and non-salt seasoning (I used Penzey's Mural of Flavors) and browned the chicken in pan first; removed chicken. Then I slowly added 1 cup chicken broth to deglaze the pan -- getting up all those great brown bits. I added chicken, red peppers, asparagus and garlic to pan; covered and simmered like in original recipe. Before adding the tomatoes I stirred in some arrowroot starch to thicken the sauce (arrowroot keeps the sauce clear unlike adding cornstarch). Added some whole grape tomatoes and heated them through. Once I plated the dish I omitted the vinegar and squeezed some lemon juice on top and sprinkled with fresh chopped basil and the cheese. Yummy!
Excellent! Only change I would make would be to brown the chicken instead of cooking it in the broth. Otherwise, quick, easy and delish!
Great dish! I did season the chicken breasts with salt and pepper before hand and then browned the chicken before adding the broth and rest of ingredients. Also, I bought FRESH roasted red peppers from the pesto bar at our local supermarket. More expensive but worth it. Thanks for sharing the recipe!
Healthy and tastes great! I added zucchini & mushrooms. Also, I didn't use the cheese for less calories and it still tasted great! My boyfriend is a very picky eater and liked it! I will make this again!
I was so excited after seeing the great reviews, but I just didn't care for this dish at all. I followed the recipe to the T! My husband says it's a 4, I'd only give it two stars (more for the health than the taste). Disappointing, I won't make this one again.
This is such a delicious and easy recipe! I substituted the balsamic vinegar with a balsamic vinegar salad dressing that also had sundried tomato and roasted red pepper flavoring in it. It added more flavor to the dish! I also agree that 1/2 c. chicken broth is not enough, it evaporates so you will need a little more. I will make this again! :)
This is literally one of my favorite dishes. I could eat it twice a week and still love it. I prefer to get fresh tomatos and core and seed them. I also double the amount of veggies instead of using pasta or rice. I double the amount of garlic and balsamic. This dish is amazing :)
Followed the recipe exactly and the dish was robust and full of flavor. Served this with a light pasta and salad. My family loved it. I think next time I try it I will add olives, which I think will add a nice zest.
Scrumptous! Looks beautiful as well. The roasted red peppers make the dish a hit. I added more chicken broth and more balsamic vinegar, which my family loves, as well as melting the cheese in the skillet before serving over rice. Some warm bread and butter and you have got a great meal. Thank You for Sharing
This recipe looked beautiful! It tasted good too, but I found it a little bland. I would add more garlic next time and maybe some sliced green onions. I appreciate the recipe...it was nice to find something low fat and tastey!
This recipe was great! It had everything you would want in a healthy recipe. Tons of flavor, good protein and veggies. Can't wait to make it again. Just a side note: I did not have chicken broth so I just threw in a little dash of extra virgin olive oil to keep everything from sticking to the pan. I covered it after adding the veggies to retain as much moisture as possible and everything turned out wonderfully!
Wow!! So good and easy to make, I didnt change anything except cut the chicken lengthwise and tenderized it so it was thinner and cooked faster.
This is so simple but it is fantastic! I like my veggies crisp tender so I had to change it up a little. I sauteed turkey cutlets in a little olive oil and set them aside. Then I added the aspargus (I like the thin stalks) and garlic and cooked them in a little olive oil over medium-high heat for about 5 minutes. I added the roasted red peppers and tomatoes and cooked about 2 minutes to heat through. Then I added a few tablespoons of balsamic. We topped it with a little bit of shredded Asiago and served it with Smashed Potatoes and Cauliflower with White Cheddar Cheese. Yum and so beautiful!
Wonderful recipe. Only change I make is to saute the chicken first in a little olive oil. Other than that I can't think of anything else to add to it. Will be made many times even when asparagus is not in season. Thanks for submitting.
This is pretty good and definately fast to put together for those late work nights. The only thing I changed was I used more broth and added a little white wine - and drank the rest :)
This is a fabulous and easy receipe. I didn't have chicken broth on hand so I drained the roasted peppers juice and water to make 1/2 cup. It worked perfectly fine. I also added onion. I served with rice and broccoli and it was perfect and a very healthy meal.
Mine turned out really watery. Also i feel like the cooking time for the kitchen is way too long. Mine only took about 13 mins
This was so unbelievably tasty! I do not like tomatoes so I added extra red peppers and onions. Served it on top of whole wheat pasta.
Wow! Much better than I anticipated. I used jarred red peppers, they were great! Also threw in some additional veggies. Easy, tasty & healthy! Thanks for sharing.
made it just the way the recipe called for. It was easy, fresh and delicious. A perfect weeknight summer dinner. We will make this again.
This recipe was absolutely delicious. I added about 1/2 cup of white wine along with the broth at the beginning and it added a little more flavor. My husband loved it and even my son who does not eat asparagus completely enjoyed it.
This dish was just okay. What I liked about it is that the recipe took a very short amount of time, and had fresh ingredients. What I'm not fond of is the poaching method for the chicken, I thought that cooking the chicken this way led to the chicken itself tasting bland and not taking the flavor of the other ingredients on. If I were going to do this again, I would use sun dried tomatoes, rather than the roasted red peppers which is more personal preference than anything. I would add some white wine and the chicken broth after pan frying the chicken breasts. Finally I did not have mozzarella and instead used provolone which turned out even better. This recipe provides a good foundation for a great weeknight meal if you tweak it based on what you like.
This recipes was excellent. I made it for my boyfriend with a few minor changes. He asked when I could make it again. I was worried about the chicken being bland so I pan friend it in some butter and white cooking wine and roasted garlic. I served it with couscous. AWESOME!!
delicious and healthy! definitely use more chicken broth than is called for though.
I really enjoyed this recipe. It is full of nutritional goodness without giving up any flavor. I actually forgot to put cheese on it and it was still great. This is a great recipe to mix different vegetables with. I think next time I am going to use spinach instead of asparagus.
Makeing this with chicken was awesome, I browned the chicken first to give it a bit of color. I tried it with pork chops. WOW!!! My family went nuts. This time of year fresh asparagus is available in abundance. I again browned the chops first, cooked them a wee bit longer then the chicken to make sure they were done properly and followed the rest of the recipe. You really need to try it. Really good.
This recipe definitely deserves a 5-star rating! I'm attempting to teach my boyfriend how to cook, and gave him this one to try. He needed very little guidance from me, which scored some points with me already. I've tried sauteeing veggies in chicken broth before, but never received THIS MUCH flavor out of it! What a great-tasting combination of veggies. I also liked that the only seasonings used were salt and pepper...talk about low maintenance! I added an extra clove of garlic, but unfortunately, did not realize I was out of balsamic until dinner was cooked. This dish was still great without it, but I can see how the vinegar would make it so much tastier! Will definitely mak this again. (You can't beat how low in fat and calories it is, either.)
I wasn't too sure about trying this but asparagus was on sale. I am glad I did, it was incredible. Definitely one of my favorite recipes and its healthy. I didn't change anything but I may try some of the other readers suggestions next time.
This is very good, and based upon my and other reviewers experience, easily adapted. I had frozen bells on hand, so I used those. I had chicken tenders, so I used those. After quickly browning the chicken, I followed the recipe except that I covered the skillet, which I feel is necessary to slow evaporation and steam the veggies. Going into regular rotation!
Absolutely delicious! It's light, yet FULL of flavor. I can't wait to make it again!
This recipes is super easy and delicious. The balsamic vinegar really gives it a nice flavor and keeps it from being a run of the mill healthy recipe.
Very yummy and easy recipe! I made a few minor changes. I used a whole can of chicken broth and fresh bell peppers instead of jarred. I served it with garlic and olive oil flavored couscous. The flavor was just great. I will definetely be adding this to my dinner rotations.
This is soo good-quick, easy and delicious! I added a handful of fresh mushrooms and a shake of red pepper flakes.
I really liked this recipe though I will admit, I made many changes. I breaded the chicken and fried it first. Put it to the side and boiled the asparagus in the chicken broth and a little white wine. Then added chopped up peppers and pepper. Once that was tender, I added the chicken back to the pan and let it cook for 10-15 minutes. The liquid thickened and I served with pasta. A great basic recipe that I tweaked a little!
Fantastic recipe. The roasted peppers add a perfect sweetness with the balsamic, and the asparagus is a great crunch. Thanks!
Overall, this was a good recipe. I will be making it again, but with a couple of changes. First, I didn't use the chicken broth; rather, I browned the chicken in tablespoon of olive oil. I used frozen asparagus (12 oz. bag) and red/yellow roasted peppers (just a minor tweak). Lastly, I substituted Parmesan cheese instead of the mozzarella without any of the vinegar. It tasted wonderful!
I omitted the tomatoes (hubby's not a fan) and used a pepper trio rather than all red, but otherwise tried to follow it exactly. Both of us chose to add more balsamic vinegar than was called for. I served it over fettuccine, though perhaps a smaller noodle would have been better. The amount of time this took didn't measure up with the average dish.
This was wonderful and tasted better than I imagined because I had my doubts. The chicken had a wonderful flavor! I never cook chicken in a skillet or in the oven, always turns out tough for me. I cooked the chicken by putting it under the broiler, until almost done, turning once; this gives it a nice golden color. I used more than 1/2 cup of broth, just kept pouring in as I needed it. I also used just about double the asparagus, we love asparagus. I used fresh grated parmesan cheese instead of the mozzarella. I missed the step of adding the balsamic vinegar forgetting to add it, but it was very delicious without it and look forward to next time trying it with balsamic vinegar. My picky son even liked it!!! This one is a keeper!!!
Used Brussels sprouts instead of asparagus (the asparagus was nasty at the store), fresh red pepper, and only 2 chicken breasts. Served over whole grain rotini pasta. Very tasty dish. The Brussels sprouts needed a bit more cooking.
This is so good, I'd give it more stars if I could!!! Super easy, very pretty to look at (lots of different colours going on), and absolutely delicious!!!
I made this tonight and loved it! Wonderful flavor which I attribute mostly to the peppers I roasted on the grill last night. I actually forgot to add the cheese and I didn't miss it. Not sure I need to add. Thank you for sharing this.
This is a great one. I will keep it and us it again. I added some sliced sundried tomatos for a little extra taste. Next time I will use a sweet white wine to poach the chicken with.
Very good and healthy. Not a combination I find very often. I followed the recipe as posted using thin sliced chicken breasts. Thanks for the recipe.
I absolutely loved it, the red peppers were delicious in this! i just bought the jarred red bell pepper strips and made this a breeze. very very tasty
Excellent! I used thin chicken cutlets and dipped them in an egg and flour coating before sauteeing in olive oil. After adding the veggies, I added a cup of chicken broth and a tablespoon of balsamic vinegar for a little more flavor. I then simmered the whole dish together while I cooked some noodles for a side dish.
This is great. I used white wine vinegar and canned asparagus, because that's what I had on hand, and it worked well. Really easy and really good!
This is so delicious! (I did not add balsamic vinegar, there's already enough acidity from tomatoes and roasted peppers. Didn't have to add mozzarella to compensate for the acidity either.) The chicken turned out quite dry though.
This is GREAT! I was a little worried it might be a bit blah, but no! It's wonderful! Very flavorful. The splash of balsamic vinegar at the end gives it just the right *hint of a* punch. I'll be making this again and again! **Update: Just realized I forgot to use the chicken stock - I only used light olive oil to saute the chicken. Still turned out great!
The veggies tasted great together, but I found the chicken to be bland. Next time, I'd add the garlic from the beginning and season the chicken more heavily.
WOW was this delicious. I definetly had to add a lot more chicken broth, and there wasn't really any sauce left in the pan, just a bit from the Veggies. I also kept the broth on Medium-Low as opposed to Medium-High heat, and cooked the chicken breasts about 7 minutes, then flipped them over and cooked 7 minutes on the other side before adding the veggies. My advice is don't change the ingredients whatsoever: and don't skimp on the pepper and balsamic vinegar!! I'd give this even more stars if I could.
I have made this many times. It is quick, easy, delicious and low in calories! Thanks!
This is really better than I expected. I used crushed tomatoes instead of fresh. This is a great low carb dish and I served it over mashed cauliflower it was really good.
My boyfriend described this as "tasty", but said he would add more tomatoes and more cheese. Of course, I had already doubled both of those, knowing he would say that! I made several changes, but all staying within the idea of the recipe. I increased the broth to 1 cup as several reviews had said it evaporated and still ended up adding more water to the pan. I didn't want the added salt of the broth, but white wine would probably have been good as well. I used 1 fresh red pepper and 1 15 oz. can of diced tomatoes, pepper jack cheese, and increased balsamic vinegar to 1 Tbsp. I also used garlic salt on the chicken and omitted the fresh garlic (boyfriend's preference, not mine). Served with mashed potatoes. Definitely will make again.
tasty and easy, no pasta or rice needed
Healthy recipes that actually taste good are not easy to find but this is definitely one of them.
Boreingggg.. I thought it was bland, needs more. Followed the recipe exactlly, chicken was tough, way over done by the time the asparagus was tender. We cld'nt tell that the peppers were roasted, so for a cheaper verson id use fresh red pepper, or yellow for more color. On the plus, it was easy.
