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Composition for Balsamic Chicken and Veggies:

1. Give 1/4 cup - + 2 TBSP Italian salad dressing
2. Give 3 TBSP balsamic vinegar
3. Provide 1/8 tsp crushed red pepper flakes
4. Provide 20 oz. chicken breast tenderloins
5. Provide 2 TBSP for olive oil
6. Provide 1/4 tsp for salt and pepper
7. Get 1 lb. of asparagus, trimmed of tough ends, chopped into 2 inch pieces, thinner stalks desired
8. Get 1.5 cups for matchstick carrots
9. Give 1 cup for halved grape tomatoes

Balsamic Chicken and Veggies start cooking:

1. In a mixing bowl, whisk salad dressing, balsamic vinegar, honey, and red pepper flakes. Set aside.
2. Heat olive oil in a 12-inch skillet over medium-high heat. Season the chicken with salt and pepper then place chicken in evenly heated skillet. Cook 6-7 minutes, rotating once halfway through cooking until the chicken has cooked through.
3. Add half the dressing mixture to the skillet and rotate chicken to evenly coat. Transfer chicken to a large plate or a serving platter while leaving sauce in the skillet.
4. Add asparagus and carrots to skillet. Stir frequently until crisp and tender, about 4 minutes. Transfer veggies to plate with chicken.
5. Add remaining dressing mixture to skillet and cook. Stir constantly until thickened, about 1 minute. Add tomatoes to chicken and veggies and drizzle dressing mixture in pan over top (or return chicken and veggies to pan and toss to coat).

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