Balsamic Chicken and Vegetables *

 1/4 cup + 2 Tbsp italian salad dressing

3 Tbsp balsamic vinegar

1 1/2 Tbsp honey

1/8 tsp crushed red pepper flakes

1 1/4 pounds chicken breast, sliced into thin pieces

2 Tbsp olive oil

Salt and black pepper

1 pound fresh asparagus, trimmed of tough ends, chopped into 2 inch pieces

1 1/2 cups matchstick carrots

1 cup grape tomatoes, halved

In bowl, whisk salad dressing, balsamic vinegar, honey and red pepper flakes, and set aside.  Heat oil in large skillet.  Season chicken with salt and pepper, then place chicken evenly in skillet.  Cook about 5-7 minutes, rotating once halfway through cooking, until chicken has cooked through.  Add half the dressing mixture to skillet and rotate chicken to evenly coat.  Remove chicken from skillet and leave sauce in skillet.  Add asparagus and carrots to skillet, season with salt and pepper, stirring frequently, until crisp tender, about 3-4 minutes.  Remove veggies from skillet while leaving sauce.  Add remaining dressing mixture to skillet and cook, stirring constantly, until thickened, about 1 minute.  Return chicken and veggies to pan.  Add tomatoes.  Toss to coat.  

Serves 3