Instructions

• In a mixing bowl whisk together 1/4cup+ 2 Tbsp Italian salad dressing, 3Tbsp balsamic vinegar, 1 1/2Tbsp honey, and 1/8tsp crushed red pepper flakes. Set the dressing mixture aside.
• Trim tough ends from 1lb fresh asparagus and cut into 2-inch pieces. Halve 1 cup grape tomatoes. (The 1 1/2 cups matchstick carrots are ready to use.)
• Heat 2Tbsp olive oil in a 12-inch skillet over medium-high heat.
• Pat 1 1/4lbs chicken breast tenderloins dry with paper towels, then season both sides with salt and freshly ground black pepper.
• Place the chicken evenly in the hot skillet and cook about 6–7 minutes total, turning once halfway through, until the chicken is cooked through.
• After the chicken is cooked, add half of the reserved dressing mixture to the skillet and turn the chicken to coat it evenly, about 30 seconds.
• Transfer the chicken to a large plate or serving platter, leaving the sauce in the skillet.
• Add the asparagus pieces and the matchstick carrots to the skillet. Season with salt and freshly ground black pepper to taste and cook, stirring frequently, until the vegetables are crisp-tender, about 4 minutes.
• Transfer the cooked vegetables to the plate or platter with the chicken.
• Add the remaining dressing mixture to the skillet and cook, stirring constantly, until the sauce thickens, about 1 minute.
• Add the halved grape tomatoes to the plate with the chicken and vegetables and either drizzle the thickened dressing over everything, or return the chicken and vegetables to the skillet and toss briefly to coat. Serve immediately.