Chicken Again? Yes!

Balsamic Chicken and Vegetables

For the best taste, look for balsamic vinegar that's been aged at least eight years.

Start to finish: 30 minutes
Makes: 4 servings

• 1/4 cup bottled Italian salad dressing
• 2 tablespoons balsamic vinegar
• 1 tablespoon honey
• 1/8 to 1/4 teaspoon crushed red pepper
• 2 tablespoons olive oil
• 12 ounces chicken breast tenderloins
• 10 ounces asparagus, cut into 2-inch pieces, or 10-ounce package frozen cut asparagus, thawed and well drained
• 1 cup shredded carrot
• 1 small tomato, seeded and chopped

1. Stir together salad dressing, vinegar, honey, and crushed red pepper in a small mixing bowl. Set aside.
2. In a large skillet, heat oil over medium-high heat and cook chicken for 5 to 6 minutes, or until tender and no longer pink, turning once. Remove chicken to serving dish; cover and keep warm.
3. Add asparagus and carrot to skillet. Cook, stirring, 3 to 4 minutes, or until asparagus is crisp-tender; transfer to dish.
4. Stir dressing mixture and add to skillet. Cook for 1 minute, stirring to scrape up browned bits. Drizzle dressing over chicken and vegetables. Sprinkle with tomato.

Per serving: 271 calories, 22g protein, 12g carbohydrate, 15g fat (2g saturated), 2g fiber