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Ingredientes
- 2 tbsp. extra virgin olive oil
- 1 pound boneless chicken breasts, cut into 3 x 1 inch strips
- Med. can (approximately 15 ounce.) peeled, minced tomatoes, liquid removed
- 2 c. diagonally sliced asparagus
- 4 cloves garlic, finely minced
- 1 c. canned ready-to-serve chicken broth
- 1/3 c. grated Parmesan cheese
- 2 tbsp. fresh basil, minced
- 1 1/2 tbsp. balsamic vinegar or possibly red wine vinegar
- 2 teaspoon fresh parsley, minced
- Pepper to taste
Direcciones
- In large non-stick skillet heat oil over medium-high heat; add in chicken and cook, turning frequently, till lightly browned, about 7 min. Transfer chicken to platter, set aside.
- In same skillet combine tomatoes, asparagus, and garlic. Saute/fry, stirring occasionally till asparagus is just tender, 4-5 min. Add in chicken broth, cheese, basil, vinegar, parsley and pepper. Reduce heat to low and let simmer, stirring frequently till flavors blend, 5 - 10 min. Return chicken to skillet and continue to simmer till chicken is heated through and liquid cooks down. Serve with additional Parmesan cheese. Serves 4.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 210g | |
| Recipe makes 4 servings | |
| Calories 272 | |
| Calories from Fat 157 | 58% |
| Total Fat 17.65g | 22% |
| Saturated Fat 4.82g | 19% |
| Trans Fat 0.11g | |
| Cholesterol 65mg | 22% |
| Sodium 281mg | 12% |
| Potassium 352mg | 10% |
| Total Carbs 3.9g | 1% |
| Dietary Fiber 1.1g | 4% |
| Sugars 1.67g | 1% |
| Protein 23.73g | 38% |
