Italian Recipes - Balsamic Chicken and Vegetables

Ingredients       

• 1/4 cup bottled Italian salad dressing

• 2 tablespoons balsamic vinegar

• 1 tablespoon honey

• 1/8 to 1/4 teaspoon crushed red pepper

• 2 tablespoons olive oil

• 12 ounces chicken breast tenderloins

• 1 10-ounce package frozen cut asparagus, thawed and well drained

• 1 cup purchased shredded carrot

• 1 small tomato, seeded and chopped

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Method:

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

2. In a large skillet heat olive oil over medium-high heat. Add chicken; cook for 5 to 6 minutes or until chicken is tender and no longer pink, turning once.

3. Transfer from skillet 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.

4. Stir dressing mixture; add to skillet. Cook and stir for 1 minute, scraping up browned bits. Drizzle over chicken and vegetables. Sprinkle with tomato.