Balsamic Chicken with Asparagus and Tomatoes

Fall isn't here yet, right?!  At least not in Texas!  So here's to another delicious and easy summer dinner.  What I love most about this meal is the balsamic vinegar.  How I love that slightly sweet taste.  Plus, the fact that I can make all of this in just one pan makes me even happier!  Not to mention all the veggies!  From start to finish this meal takes about 30-minutes to make.  High-five to another quick and easy and healthy weeknight dinner.

Balsamic Chicken with Asparagus and Tomatoes

Yield: 4 servings

Ingredients

1/4 cup Italian salad dressing

2 tablespoons balsamic vinegar

1 tablespoon honey

1/8 teaspoon crushed red pepper

2 tablespoons olive oil

1 pound chicken breast tenderloins

10 ounces fresh asparagus, trimmed and cut into 2-inch pieces

1 cup shredded carrots (you can buy these in the produce section)

1 tomato, seeded and chopped

Directions

In a small bowl, stir together the Italian dressing, balsamic vinegar, honey, and crushed red pepper.  Set aside.

In a large skillet, heat oil over medium-high heat.  Add chicken and cook for about 5 minutes on each side or until chicken is tender but no longer pink, turning once.  Add half of the dressing mixture to the skillet; turn chicken to coat.  Once the internal temperature has reached 165 degrees F transfer chicken to a serving platter and cover with aluminum foil to keep warm.

Reduce the heat to medium and add the asparagus and carrots to the skillet.  Cook and stir for about 5 minutes or until the asparagus is crisp-tender then transfer to the serving platter.

Stir remaining dressing mixture and add it to the skillet.  Cook and stir for 1 minute, scraping up browned bits from the bottom of the skillet.  Drizzle the dressing mixture over the chicken and vegetables.  Sprinkle the diced tomatoes on top and serve.

Recipe Source: Better Homes and Gardens