Balsamic Chicken and Vegetables

By Blondie

Ingredients

• 1/4 cup italian salad dressing
• 2 tble balsamic vinegar
• 1 tble honey
• 1/8 tsp crushed red pepper
• 2 tble olive oil
• 1 pound chicken breast tenderloins
• 10 ounces fresh asparagus, trimmed and cut into 2-in pieces, or one 10-oz package frozen cut asparagus, thawed and well drained
• 1 cup shredded carrots
• 1 small tomato, seeded and chopped

Details

Servings 1
Adapted from bhg.com

Preparation

Step 1

In a small bowl, stir together salad dressing, balsamic vinegar, honey, and crushed red pepper. Set aside.

In a large skillet, heat oil over medium-high heat. Add chicken; cook for 5 to 6 minutes or until chicken is tender and no longer pink, turning once. Add half of the dressing mixture to skillet; turn chicken to coat. Transfer chicken to a serving platter; cover and keep warm.

Add asparagus and carrot to skillet. Cook and stir for 3 to 4 minutes or until asparagus is crisp-tender; transfer to serving platter.

Stir remaining dressing mixture; add to skillet. Cook and stir for 1 minute, scraping up browned bits from bottom of skillet. Drizzle the dressing mixture over chicken and vegetables. Sprinkle with tomato. Makes 4 servings.