1/2 cup chicken broth
1 pound boned and skinned chicken breast halves , cut into cubes
salt and pepper to taste
1 bunch fresh asparagus, trimmed and cut into 2 inch pieces
1 (7 ounce) jar roasted red peppers, drained and chopped
3 clove garlic, minced
1 cup seeded & chopped roma tomatoes
2 tablespoons balsamic vinegar, or to taste
1/2 cup shredded mozzarella cheese
***I prep everything before starting to cook because everything comes together really quickly***
Heat the broth in a large skillet over low-medium heat.
Season chicken with salt and pepper, and place in the skillet.
Cook 15 minutes, until chicken is almost done.
Place asparagus, red peppers and garlic 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.
Sprinkle with vinegar.
Top with mozzarella cheese, remove from heat and cover to melt cheese.
I served over Orzo for additional WW Points