#1,632: Balsamic Chicken with Asparagus and Tomatoes

Here is another "make for Jaime" recipes.  :) This one I loved and it was really easy to make.  My family loved the chicken part of this recipe but of course, did not eat any of the veggies.  Was this my favorite chicken dish to make, not really, but it was easy, especially since it calls for the "matchstick" carrots that are already pre-cut and shredded.  The only thing I changed about this recipe, was that I forgot to add the tomatoes.  Worst part about that too was that I had fresh tomatoes from my garden and I even chopped them up!!  

¼ 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

1 cup purchased shredded carrot

1 small tomato, seeded and chopped

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.