Balsamic Chicken and Vegetables

Rating

5/10

Last Made

2018-10-18

Prep Time

Prep: --

Cook Time

Cooking: --

Total Time

Total: --

Ingredients

  • 1/4 cup bottled Italian salad dressing,
  • 2 tablespoons balsamic vinegar,
  • 1 tablespoon honey,
  • 1/8 teaspoon crushed red pepper,
  • 2 tablespoons olive oil,
  • 1 pound chicken breast tenderloins,
  • 10 ounces fresh asparagus, trimmed and cut into 2-inch pieces, or one 10-ounce package frozen cut asparagus, thawed and well drained,
  • 1 cup purchased shredded carrot,
  • 1 small tomato; seeded and chopped

Directions

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.