Chicken with Asparagus, Onions & Roasted Red Peppers
1 tbsp EVOO
1 medium onion, sliced
4 boneless, skinless chicken breast halves
salt and pepper, to taste
1/2 cup chicken broth
1/2 pound fresh asparagus, trimmed and cut into 2-inch pieces
1 (7 ounce) jar roasted red peppers, drained and chopped
2 cloves garlic, minced
1 can petite diced tomatoes, drained
1 tbsp balsamic vinegar, or to taste
1/2 cup mozzarella cheese, shredded
In a large skillet, saute onions and garlic in EVOO over medium-high heat. Season chicken with salt and pepper, and place in the skillet. Cook approx. 15 minutes, until chicken is almost done.
Add chicken broth, and place asparagus and red peppers in skillet. Continue cooking 10 minutes, or until chicken juices run clear and asparagus is tender. Place tomatoes in skillet during last 2 minutes of cook time. Before serving, sprinkle with balsamic vinegar and top with mozzarella cheese.