Balsamic Chicken & Vegetables

Ainesosat

• 2 tbsps balsamic vinegar
• 1/8 tsp crushed red pepper flakes
• 1/4 cup fat free Italian dressing
• 1 tbsp extra virgin olive oil
• 1 1/2 lbs boneless skinless chicken breast
• 10 unssi asparagus, cut into 2" pieces
• 1 kuppi, raastettu carrot
• 1 rkl honey

Ohjeet

1. In a small bowl, stir together salad dressing, balsamic vinegar, honey, and crushed red peppers. Set aside.
2. In a large skillet, heat oil over medium-high. Add chicken; cook 5-6 minutes or until chicken is tender and no longer pink. Add half of the dressing mixture to skillet; stir to coat. Transfer chicken to a serving platter; cover and keep warm.
3. Add asparagus and carrot to skillet. Cook and stir for 3-4 minutes or until asparagus is crisp-tender; transfer to serving platter.
4. Stir remaining dressing mixture; add to skillet. Cook and stir 1 minute, scraping up browned bits from bottom of skillet. Drizzle the dressing mixture over chicken and vegetables.
5. If desired sprinkle with chopped tomato.