BALSAMIC CHICKEN AND VEGGIES

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Excellant Italian Chicken dish! Nice to sprinkle a little of your favourite shredded cheese over. from B H & G

Provided by Derf2440

Categories     One Dish Meal

Time 30m

Yield 4 serving(s)

Number Of Ingredients 9

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

Steps:

  • 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.

Nutrition Facts : Calories 304.7, Fat 19.1, SaturatedFat 3.9, Cholesterol 54.4, Sodium 238.5, Carbohydrate 14.1, Fiber 2.6, Sugar 9.8, Protein 20.1

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