Ingredients
¼cupItalian salad dressing,plus 2 tbsp
3tbspbalsamic vinegar
1½tbsphoney
⅛tspred pepper flakes,crushed, more or less to taste
1¼lbchicken breast tenderloins
2tbspolive oil
salt and freshly ground black pepper
1lbfresh asparagus
1½cupsmatchstick carrots
1cupgrape tomatoes,halved
Preparation
In a mixing bowl whisk together salad dressing, balsamic vinegar, honey, and red pepper flakes. Set aside.
Heat olive oil in a 12-inch skillet over medium-high heat. Season chicken with salt and pepper to taste, then place chicken evenly in skillet.
Cook for about 6 to 7 minutes, rotating once halfway through cooking, until chicken has cooked through. Meanwhile, chop asparagus and tomatoes.
Add half the dressing mixture to skillet and rotate chicken to evenly coat.
Transfer chicken to a large plate or a serving platter while leaving sauce in skillet. Add asparagus and carrots to the skillet and season with salt and pepper to taste.
Cook for about 4 minutes while stirring frequently, until crisp and tender. Transfer veggies to plate or platter with chicken.
Add remaining dressing mixture to skillet and cook, stirring constantly, until thickened, for about 1 minute.
Add tomatoes to chicken and veggies and drizzle dressing mixture in pan over top. Or return chicken and veggies to the pan and toss to coat.
