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Today I'm eating Fried Chicken Wings, Asparagus, Baked. A light and fresh skillet supper of penne pasta, chicken, asparagus, artichoke hearts, and sun-dried tomato is a great way to celebrate asparagus season. All Reviews for Chicken Penne with Asparagus, Sun-dried Tomatoes, and Artichoke Hearts.
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Ingredients requirements - Chicken Wings with Tomato and Asparagus:
- Prepare 10 Chicken wings
- Get 1 Tomato
- Give 5 of Asparagus
- Take 2 Red sweet peppers
- Require 3 - Anchovies
- Make ready of Salt and pepper as needed
- Take Balsamic Vinegar 2 to 3 tablespoons
- Get 5 Black olives
Line a baking sheet with parchment and set aside. Spread the chicken wings into a single layer on the baking sheet. Wash the chicken wings and pat dry. Mix the wings well with marinade ingredients above.
Chicken Wings with Tomato and Asparagus steps:
- Cut off the hard part of asparagus and cut them half. Quarter the red peppers and chop the tomatoes.
- Pierce the surface of the chicken with a fork and season with salt and pepper. Let sit for a while.
- Heat olive oil in a frying pan then put in the chicken, asparagus, and red pepper in that order. Cook for 5 minutes on medium heat.
- When one side has browned, turn the chicken over. Add the tomatoes, sliced olives and chopped anchovy. Mix lightly.
- Pour on plenty of balsamic vinegar and cover with the lid. Cook for more than 10 minutes until the chicken has cooked through. Season with salt and pepper if required.
Leave it in the refrigerator overnight. You can also bake in a toaster. Add in the asparagus around the wings during the last five minutes. This sheet pan chicken asparagus dinner is hearty AND healthy. Lots of brightly colored, seasonal veggies add to this dish's appeal.
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