2 tbsp. olive oil
1 lb. boneless chicken breasts, cut into 3 x 1 inch strips
Med. can (approximately 15 oz.) peeled, chopped tomatoes, drained
2 c. diagonally sliced asparagus
4 cloves garlic, finely chopped
1 c. canned ready-to-serve chicken broth
1/3 c. grated Parmesan cheese
2 tbsp. fresh basil, chopped
1 1/2 tbsp. balsamic vinegar or red wine vinegar
2 tsp. fresh parsley, chopped
Pepper to taste

In large non-stick skillet heat oil over medium-high heat; add chicken and cook, turning frequently, until lightly browned, about 7 minutes. Transfer chicken to platter, set aside.

In same skillet combine tomatoes, asparagus, and garlic. Saute, stirring occasionally until asparagus is just tender, 4-5 minutes. Add chicken broth, cheese, basil, vinegar, parsley and pepper. Reduce heat to low and let simmer, stirring frequently until flavors blend, 5 to 10 minutes. Return chicken to skillet and continue to simmer until chicken is heated through and liquid cooks down. Serve with additional Parmesan cheese. Serves 4.