Recipe: Yummy Chicken Wings with Tomato and Asparagus

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Chicken Wings with Tomato and Asparagus

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Drink water, not other beverages. Having a soda or a cup of coffee every now and then isn’t a horrible idea. Using them for your only source of hydration, however, is dumb. Having water instead of other types of drinks is a good way to aid your body in its health and hydration. This also helps you lower your caloric intake by hundreds of points without needing to buy and eat terrible diet foods. Water is often one of the keys to successful weight reduction and healthfulness.

There are lots of things you can pursue to become healthy. Intensive gym visits and directly defined diets are not always the answer. Little things, when done every day, can do plenty to enable you to get healthy and lose pounds. Make sensible choices every day is a great start. Getting as much exercise as possible is another factor. Don’t forget that health isn’t only about simply how much you weigh. It’s about making your body as strong as it can be.

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We hope you got benefit from reading it, now let’s go back to chicken wings with tomato and asparagus recipe. You can have chicken wings with tomato and asparagus using 8 ingredients and 5 steps. Here is how you do it.

The ingredients needed to cook Chicken Wings with Tomato and Asparagus:

  1. Get 10 of Chicken wings.
  2. Provide 1 of Tomato.
  3. Use 5 of Asparagus.
  4. Prepare 2 of Red sweet peppers.
  5. Take 3 of Anchovies.
  6. Use of Salt and pepper as needed.
  7. Provide of Balsamic Vinegar 2 to 3 tablespoons.
  8. Get 5 of Black olives.

Steps to make Chicken Wings with Tomato and Asparagus:

  1. Cut off the hard part of asparagus and cut them half. Quarter the red peppers and chop the tomatoes..
  2. Pierce the surface of the chicken with a fork and season with salt and pepper. Let sit for a while..
  3. 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..
  4. When one side has browned, turn the chicken over. Add the tomatoes, sliced olives and chopped anchovy. Mix lightly..
  5. 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..
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Insert a large toothpick to close the pocket. Add the pasta to the skillet with the chicken and asparagus, add the tomatoes, basil, and stir well to combine. Taste the dish and add salt and pepper to taste and serve immediately. Serve with rice or pasta and a nice glass of white wine. -Cut chicken into bite size pieces, Brown chicken in non stick pan with Pam. remove chicken, set aside. – Add tablespoon of olive oil to the pan. Cook and stir garlic, asparagus, sundried tomatoes and red pepper flakes, add spinach a few minutes later and add tbsp of water, if needed.

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