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- user reviews (3)
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1/4
cup bottled Italian salad dressing
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2
tablespoons balsamic vinegar
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1
tablespoon honey
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1/8
- 1/4
teaspoon crushed red pepper
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2
tablespoons olive oil
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1
pound chicken breast tenderloins
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10
ounces fresh asparagus, trimmed and cut into 2-inch pieces, or one 10-ounce package frozen cut asparagus, thawed and well drained
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1
cup purchased shredded carrot
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1
small tomato, seeded and chopped
1. In a small bowl, stir together salad dressing, balsamic vinegar, honey, and crushed red pepper. Set aside.
2. 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.
3. Add asparagus and carrot to skillet. Cook and stir for 3 to 4 minutes or until asparagus is crisp-tender; transfer to serving platter.
4. 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.
- Servings Per Recipe 4,
- Calories 269,
- Protein (gm) 27,
- Carbohydrate (gm) 12,
- Fat, total (gm) 12,
- Cholesterol (mg) 66,
- Saturated fat (gm) 2,
- Dietary Fiber, total (gm) 2,
- Sodium (mg) 323,
- Percent Daily Values are based on a 2,000 calorie diet
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This recipe was so easy to make. I had a guest over for dinner and it was a big hit. I will definitely make this again!
9/28/2010 03:27:24 PM Report AbuseVery good, quick and easy. Would taste good over a bed of rice.
10/27/2009 06:16:42 PM Report AbuseI like this
10/23/2009 01:33:19 AM Report Abuse