Glazed Chicken and Vegetables

• 1/4 cup KRAFT Balsamic Vinaigrette Dressing
• 2 Tbsp. HEINZ Red Wine Vinegar
• 1 Tbsp. honey
• 1/4 tsp. crushed red pepper
• 1 lb. boneless skinless chicken thighs Safeway 1 lb For $1.99 thru 02/09
• 1/2 lb. fresh asparagus spears, cut into 2-inch lengths
• 1/2 lb. sliced fresh mushrooms
• 1 large carrot, shredded
• 1 small tomato, seeded, chopped

1. Mix first 4 ingredients until blended.
2. Cook chicken in large nonstick skillet on medium-high heat 5 to 6 min.
3. on each side or until done (165F).
4. Add half the dressing mixture; turn chicken to evenly coat both sides with dressing mixture.
5. Transfer chicken to large plate, reserving dressing mixture in skillet.
6. Cover chicken to keep warm.
7. Add asparagus, mushrooms and carrots to skillet; cook and stir 3 to 4 min.
8. or until asparagus is crisp-tender.
9. Spoon onto plate with chicken; cover to keep warm.
10. Stir remaining dressing mixture; add to skillet.
11. Cook 1 min., stirring frequently to scrape browned bits from bottom of skillet.
12. Stir in tomatoes; spoon over chicken and vegetable mixture on plate.

red wine vinegar, honey, red pepper, chicken, fresh asparagus spears, mushrooms, carrot, tomato

Taken from www.kraftrecipes.com/recipes/glazed-chicken-vegetables-189179.aspx (may not work)