Chicken with Asparagus and Roasted Red Peppers

Ingredients

• 0.5 pound asparagus fresh trimmed cut into 2 inch pieces
• 1 teaspoon balsamic vinegar to taste
• 1 pound boned and skinned chicken breast halves 
• 0.5 cup chicken broth 
• 1 clove garlic minced
• 7 ounce roasted peppers red drained chopped
• 0.5 cup roma tomatoes chopped (plum)
• 4 servings salt and pepper to taste
• 0.5 cup mozzarella cheese shredded

Equipment

• frying pan

Directions

1. Heat the broth in a large skillet over medium-high heat. Season chicken with salt and pepper, and place in the skillet. Cook 15 minutes, until chicken is almost done.
2. Place asparagus, red peppers and garlic in skillet. Continue cooking 10 minutes, or until chicken juices run clear and asparagus is tender.
3. Place tomatoes in skillet during last 2 minutes of cook time.
4. Sprinkle with vinegar. Top with mozzarella cheese to serve.