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Balsamic Chicken and Veggies Recipe

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This recipe for Balsamic Chicken and Veggies is from Shannon's Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1/4
cup bottled Italian salad dressing
2
tablespoons balsamic vinegar
1
tablespoon honey
1/8 - 1/4
teaspoon crushed red pepper
2
tablespoons olive oil
1
pound chicken breast tenderloins
10
ounces fresh asparagus, trimmed and cut into 2-inch pieces, or one 10-ounce package frozen cut asparagus, thawed and well drained
1
cup purchased shredded carrot
1
small tomato, seeded and chopped
Directions:
Directions:
In a small bowl, stir together salad dressing, balsamic vinegar, honey, and crushed red pepper. Set aside.
In a large skillet, heat oil over medium-high heat. Add chicken; cook for 5 to 6 minutes or until chicken is tender and no longer pink, turning once. Add half of the dressing mixture to skillet; turn chicken to coat. Transfer chicken to a serving platter; cover and keep warm.
Add asparagus and carrot to skillet. Cook and stir for 3 to 4 minutes or until asparagus is crisp-tender; transfer to serving platter.
Stir remaining dressing mixture; add to skillet. Cook and stir for 1 minute, scraping up browned bits from bottom of skillet. Drizzle the dressing mixture over chicken and vegetables. Sprinkle with tomato. Makes 4 servings.
Number Of Servings:
Number Of Servings:
4
Preparation Time:
Preparation Time:
30 minutes

 

 

 

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