🍗 What's For Dinner Tonight?🍗 30 Minute Recipe From Start To Finish

Servings: 4 Ingredients: 1/4 cup bottled Italian salad dressing 2 Tbsp balsamic vinegar 1 Tbsp honey 1/8 tsp crushed red pepper 2 Tbsp olive oil 1 pound chicken breast tenderloins

10 oz fresh asparagus, trimmed and cut into 2- inch pieces, or one 10 oz 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 5-6 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 3-4 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.