We're not gonna lie. The glaze is what makes this chicken and veggie dish fantabulous. Get out the balsamic vinaigrette and honey to get started.
What You Need
Original recipe yields 4 servings
1/4 cup KRAFT Balsamic Vinaigrette Dressing
2 Tbsp. HEINZ Red Wine Vinegar
1 Tbsp. honey
1/4 tsp. crushed red pepper
1 lb. boneless skinless chicken thigh s
1/2 lb. fresh asparagus spears, cut into 2-inch lengths
1/2 lb. sliced fresh mushrooms
1 large carrot, shredded
1 small tomato, seeded, chopped
Add To Shopping List
Let's Make It
Mix first 4 ingredients until blended.
Cook chicken in large nonstick skillet on medium-high heat 5 to 6 min. on each side or until done (165°F). Add half the dressing mixture; turn chicken to evenly coat both sides with dressing mixture. Transfer chicken to large plate, reserving dressing mixture in skillet. Cover chicken to keep warm.
Add asparagus, mushrooms and carrots to skillet; cook and stir 3 to 4 min. or until asparagus is crisp-tender. Spoon onto plate with chicken; cover to keep warm.
Stir remaining dressing mixture; add to skillet. Cook 1 min., stirring frequently to scrape browned bits from bottom of skillet. Stir in tomatoes; spoon over chicken and vegetable mixture on plate.
Substitute 1 pkg. (10 oz.) frozen asparagus cuts, thawed and well drained, for the fresh asparagus.
Prepare using 1 cup purchased shredded carrots from the refrigerated section of your favorite supermarket.
Calories From Fat
% Daily Value*
Total Fat 10g
Saturated Fat 2.5g
Trans Fat 0g
Total Carbohydrates 14g
Dietary Fibers 3g
* Percent Daily Values are based on a 2,000 calorie diet.
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.