Balsamic Chicken And Veggies

• 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 carrot
• 1 small tomatoes, seeded and chopped

1. Stir together salad dressing, vinegar, honey and crushed red pepper in a small mixing bowl.
2. Set aside.
3. Heat oil in a large frypan.
4. Add chicken, cook over medium high heat for 5 to 6 minutes or till chicken is tender and no longer pink, turning once.
5. Transfer from frypan to a serving platter, cover and keep warm.
6. Add asparagus and carrot to skillet.
7. Cook and stir for 3 to 4 minutes or till asparagus is crisp tender, transfer to serving platter.
8. Stir dressing mixture, add to frypan.
9. Cook and stir for 1 minute, scraping up browned bits.
10. Drizzle dressing over chicken and veggies.
11. Sprinkle with tomato.

italian salad dressing, balsamic vinegar, honey, red pepper, olive oil, chicken breasts, carrot, tomatoes

Taken from www.food.com/recipe/balsamic-chicken-and-veggies-23469 (may not work)