Here’s a fine recipe for fans of moist, tasty, easy chicken. I customized the “Chicken with Asparagus and Roasted Red Peppers,” from, to make four servings. The asparagus, roasted peppers, and tomatoes are nice. I used vegetable-bouillon broth instead of chicken broth. My meal was cooked in 27:30, and I needed to add a splash of water to the dried skillet. The splash of vinegar was an exhilarating touch; mozzarella cheese will often be a crowd-pleaser.

When Dave admits to enjoying asparagus, the meal achieves a notable status.

RECIPE: a meal is made special by the inclusion of asparagus
your meal can be done in less than an hour
moist chicken and fine vegetables

Let’s take another trip with chicken breasts next time. I want to cook the “Thai Chicken and Noodle Salad,” along with the “Raw Snap Pea Salad” (recipe below), both from the May 2008 issue of Everyday Food. Come back to my site on Wednesday, July 23, to see how much fun these are.

Raw Snap Pea Salad
Everyday Food, May 2008
Serves 4
In a large bowl, combine 1 lb. trimmed sugar snap peas (remove strings if needed), sliced 1/4-inch thick on the diagonal, 1 cup finely chopped red onion, 3 Tbsp. fresh lemon juice, and 2 Tbsp. olive oil. Season with coarse salt and ground pepper. Let stand, tossing occasionally, 10 minutes.