Reviewed: Nov. 12, 2009

So good and easy! Doubled recipe and put in one jar roasted red peppers and one chopped yellow pepper, tasted wonderful and yellow pepper provided variety in appearance. Boyfriend raved about flavor as well.

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melissad738

Cooking Level: Beginning

Home Town: Oregon City, Oregon, USA

Living In: Tampa, Florida, USA

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Reviewed: Nov. 11, 2009

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!!

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mjolong

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Reviewed: Nov. 7, 2009

My husband and kids loved this!! Kids not big vegi fans. I didn't have chicken on hand and used pork loin. Not dry like I expected it to be. It was wonderful!!

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Tammie

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Reviewed: Oct. 8, 2009

I thought this was very yummy, but the Chicken did not have much flavor. I would make this again, but will marinate the chicken before-hand

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MooShell

Cooking Level: Expert

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Reviewed: Oct. 7, 2009

This was so yummy. We don't care for balsamic so I used garlic vinegar. I also used halved cherry tomatoes. It had so much flavor and the asparagus was excellent.

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carol

Cooking Level: Intermediate

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Reviewed: Oct. 2, 2009

This was really a very light refreshing dish. I loved the fresh asparagus in it, and I made it with brown rice on the side and we all enjoyed it. I used more balsamic then the recipe called for, but I love balsamic vinegar. Will for sure make this again!!!

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MGApple101

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Reviewed: Aug. 24, 2009

Loved this recipe for the ease and for the wonderful flavor. My entire family loved it even the one who is not a big red pepper person. Definitely a repeat at our house.

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Gretchen

Cooking Level: Intermediate

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Reviewed: Aug. 23, 2009

I served this dish over sun-dried tomato cous-cous. Changes I made: Rubbed the chicken breasts with a poultry rub and sauteed that one side before placing in the broth. These lent to more flavor, better texture, and a huge improvement in visual appeal. I also had to use 2 cups of broth (made from bouillion cubes)...had I not, the liquid would have completely boiled down. I added it as necessary. I also added extra minced garlic, 1 tbl of dried basil, and 1 tbl crushed red pepper flakes. Additional comments: LOVED the balsamic vinegar. Since it was not specified in the recipe, I added it on top of the chicken/asparagus after I had plated it and then added the cheese. I thought the balsamic vinegar added a wonderful "layer" to the flavors. We will make this again.

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hmstarr

Cooking Level: Intermediate

Home Town: Cherry Point, North Carolina, USA

Living In: Centreville, Virginia, USA

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Reviewed: Aug. 17, 2009

I loved the flavor of this one~ very good.

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LinesDucks25

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Reviewed: Aug. 2, 2009

This was delicious :*) ..cooked the chicken in a little olive oil first, then the broth when adding veggies. Also used sun-dried tomatoes, shredded parm/regg and lottts more garlic...cant wait to make it again :*)

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Tanya

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Reviewed: Aug. 2, 2009

This was excellent! We used almost twice as much veggies, garlic and vinegar as the recipe specified, though. And we cubed the chicken so it didn't have to cook so long and would mix up better. It was delicious and will make it into our menu book. Thanks!! Sometime we might try it with a bit of cooked pasta mixed in for a one-pot, standalone meal.

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Emmy

Cooking Level: Intermediate

Home Town: Tucson, Arizona, USA

Living In: Spring Hill, Florida, USA

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Reviewed: Jul. 29, 2009

Fantastic and supper easy! I subbed in snow peas and one fresh red pepper for the veggies because that's what I had in the fridge, and it was still fantastic. You just pop the chicken in the broth (low sodium) and let it cook while you work on a side dish and the veggies. I had a meal on the table in 30 minutes, and the flavors were superb together! Served with some out-of-the-box parmesan risotto, and it was great.

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Maya

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Reviewed: Jul. 13, 2009

Amazing dish! It tastes great, looks great and is quite simple to make. Next time I decide to make this I think I'll leave out the salt though. I used low sodium broth and it was still a bit salty for my taste. Over all it was an excelent meal that I will definately make again. Thanks for sharing :) ps; The only cheese I had on hand was an Italian mix with asiago and it went well with this dish.

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TheSheeve

Cooking Level: Expert

Home Town: Harrisburg, Pennsylvania, USA

Living In: Toledo, Ohio, USA

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Reviewed: Jun. 28, 2009

I'm on the South Beach Diet as well and this meal was delicious!!! My boyfriend who isn't on the diet raved about it as well! We will definitely make this again.

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kabraham

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Reviewed: Jun. 5, 2009

This dish is not only healthy but also tasty! It would also make a great pasta dish or could be served over rice

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gone2thebeach

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Reviewed: Jun. 3, 2009

Not bad, not good. Took several reviewers recs and added more garlic, chix broth, seasoning, etc., and it still had no flavor. BORING. If it hadn't been for the vinegar, there would have been almost no flavor. Could probably be tweaked to be good, and maybe some day I'll try, but then it won't be this recipe anymore.

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MttaLeslie

Cooking Level: Intermediate

Living In: Marietta, Ohio, USA

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Reviewed: May 31, 2009

Very easy, great flavor. I used 2 cubes of chicken broth, added 1/2 t of thyme. Used can of diced tomatoes with lime and cilantro (Ro*Tell). Used Laughing Cow Herb&Garlic triangles instead of mozzarella. My husband, who usually says things are okay, said this was pretty good!

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