Balsamic Chicken and Veggies |
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Prep Time: 10 Minutes Cook Time: 20 Minutes |
Ready In: 30 Minutes Servings: 4 |
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Excellant Italian Chicken dish! Nice to sprinkle a little of your favourite shredded cheese over. from B H & G Ingredients:
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 tomato, seeded and chopped |
Directions:
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.
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