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Balsamic Chicken and Veggies

This dish is not only beautiful, but delicious. A great meal for preparing earlier in the day to enjoy an upscale dinner that is sure to impress everyone at the table.
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Ingredients
  

  • 1/4 cup Italian salad dressing, bottled
  • 2 tbsp balsamic vinegar
  • 1 tbsp honey
  • 1/4 tsp crushed red pepper flakes
  • 2 tbsp olive oil
  • 1 pound chicken tenderloins
  • asparagus spears We use half a bunch from the grocery store
  • carrots, cut to size of asparagus same amount as asparagus
  • 1 small tomato, diced

Instructions
 

  • Whisk the dressing, balsamic vinegar, honey and crushed red pepper flakes together in a small bowl. Set aside
  • In a large pan, heat olive oil over medium-high heat. Add the chicken and cook for 6 to 7 minutes, or until the chicken is just cooked. Add half of the dressing mixture to the skillet, making sure to coat both sides of the chicken. Remove from heat and keep warm.
  • Add veggies to skilled and cook for 3 to 4 minutes, stirring often. Look for veggies to be tender, but still crisp. Transfer to a serving platter, then place chicken over veggies.
  • Stir remaining dressing mixture and add to the skillet. Scrape up any bits in the pan, then pour over chicken and veggies. Sprinkle with diced tomatoes and serve.