Reviewed: Jan. 21, 2008

This was excellent! Served over Whole grain noodles. Added cornstarch to make the sauce thicker.

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Crystal Clear

Cooking Level: Intermediate

Home Town: Long Island, New York, USA

Living In: Queens, New York, USA

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Reviewed: Jan. 15, 2008

This was terrific- even my 1 and 3 year old ate it! Husband liked it- horray!

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marathonmama

Cooking Level: Intermediate

Living In: Grand Rapids, Michigan, USA

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Reviewed: Jan. 7, 2008

Absolutely delicious recipe!

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Teresa

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Reviewed: Jan. 4, 2008

This recipe was a huge hit with the family, who marvelled at how moist the chicken breast was, and the great melding of flavors. I love that it's healthful, requires no oil to cook, and has loads of veggies. I cooked it with chicken breast tenders, and cooked it for less time in more broth. I also added white wine for flavor. Thanks for this recipe, I am always looking for healthy recipes and new ways to cook chicken breasts, and this will be a new family favorite.

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Angel

Cooking Level: Intermediate

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Reviewed: Jan. 3, 2008

I added some basil for extra flavor and used fresh red peppers. It was very good. Everything blended beautifully.

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Jill91198

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Reviewed: Dec. 10, 2007

Great dish.

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Bernie

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Reviewed: Nov. 8, 2007

This was pretty good though ours came out a little watery even after adding some corn starch to thicken it up. Very tasty though.

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brad

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Reviewed: Nov. 2, 2007

My family rates this an A+++. I left out the salt and sometimes subsitute roasted red tomatoes for the toasted red peppers.

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Africanmom

Cooking Level: Intermediate

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Reviewed: Oct. 21, 2007

This is great! I didn't have roasted tomatoes so I used sun dried instead. I skipped the cheese topping and this dish was so good, I wanted to lick my plate. This is good enough for dinner guests, for sure!

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kpeiffer

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Reviewed: Oct. 15, 2007

I think this recipe is very good. However, I have made some changes. I use a whole can of chicken broth and cook the asparagus until slightly tender.Then I take the asparagus out ans set aside. Then I place the chicken in the remaining broth and season with what feels right that night (rosemary goes well). Then I pretty much follow the recipe as follows. I drain any extra juice at the end, then throw the cheese on. If you like your asparagus more on the crisp side, follow the recipe.

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EVILAYNA

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Reviewed: Oct. 10, 2007

This recipe is REALLY good. Next time I'll probably slice the chicken into strips just to make it a bit easier to eat. Also, the broth evaporated pretty quickly so I poured in about a 1/2 cup of white wine to continue cooking the chicken. I also added 2 diced Serrano peppers in with the asparagus since I like things spicy. Lastly, I used about twice the amount of roasted peppers since I love those... and it was a wonderful dish!!

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motherteresa

Home Town: Huntsville, Alabama, USA

Living In: Portland, Oregon, USA

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Reviewed: Oct. 7, 2007

Really enjoyed this recipe. Healthy, tasty, and easy. Doesn't get much better.

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Lisa

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Reviewed: Sep. 24, 2007

OK. Lacking in crunch for J's taste's.

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Stuckert

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Reviewed: Sep. 4, 2007

Used canned asparagus and put it in the last minute just to warm it. Fresh would have been much better, but I didn't have any. The balsamic is an excellent flavor addition. Served with rosemary baby red potatoes. Will make again with fresh asparagus.

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TexasJen

Cooking Level: Intermediate

Living In: San Antonio, Texas, USA

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Reviewed: Aug. 20, 2007

This was a great dish. I liked that it tasted different than other chicken dishes. I put more garlic in than called for cuz we really like it.

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mpact27

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Reviewed: Aug. 10, 2007

I made this for my Boyfriend and we both LOVED IT - made enough for 4 and there isn't any left!!! I made a few changes - based on other recommendations as well as our own preferences.... * bought sweet roasted red peppers that were packaged in canola oil with spicy red peppers (zip!) - after removing the peppers, I reused that oil to brown the chicken (also "marinated" cubed chicken with extra chili pepper flakes and some oil) * used 4 cloves garlic (1 clove with oil/chicken and 3 with veggies) * used 'herbed' chicken broth (Campbells) * Biggest change - instead of mozzarella I used goat cheese (with pepper-corn) The tastes blended magically, not bland at all, and my BF is a spicy food fanatic, while I'm not, and it was perfect for both of us. Served with chicken flavour rice (uncle bens) THIS IS A KEEPER recipe! BF said it was the best dinner he has had in months! I agree! :)

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KT

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Reviewed: Aug. 4, 2007

Even my tomato-hating husband loved this one. He's on low-carb, me low-fat - it worked for both. And the 11-year-old picky eater asked for seconds. I used regular Rotel tomatoes for an extra kick. Will definitely make again.

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Jennifer

Cooking Level: Intermediate

Home Town: Augusta, Georgia, USA

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Reviewed: Jul. 29, 2007

I took others advice on this one, to many good tips not to. Browned the chicken, added chopped onion, extra garlic & a bit more spice. served over orzo. Tender & flavorful I did use chicken tenderloins & they came out perfect. Pretty easy, & I'd make it again. Thanx to everyone for the good suggestions.

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