Ingredients:
1/4 cup bottled Italian salad dressing
2 tablespoons balsamic vinegar
1 tablespoon honey
1/8-1/4 teaspoon crushed red pepper flakes ( I use flakes)
2 tablespoons olive oil
12 ounces chicken breasts, tenderloins
10 ounces asparagus, cut into 2 inch pieces or 2 cups frozen cut asparagus, thawed and well drained
1 cup shredded carrots
1 small tomatoes, seeded and chopped
Directions:
Stir together salad dressing, vinegar, honey and crushed red pepper in a small mixing bowl.
Set aside.
Heat oil in a large frypan.
Add chicken, cook over medium high heat for 5 to 6 minutes or till chicken is tender and no longer pink, turning once.
Transfer from frypan to a serving platter, cover and keep warm.
Add asparagus and carrot to skillet.
Cook and stir for 3 to 4 minutes or till asparagus is crisp tender, transfer to serving platter.
Stir dressing mixture, add to frypan.
Cook and stir for 1 minute, scraping up browned bits.
Drizzle dressing over chicken and veggies.
Sprinkle with tomato.
Servings: 4
Time preparation: 10 min.
Time total: 30 min.