| 1. |
In a small bowl, stir together salad dressing, balsamic vinegar, honey, and crushed red peppers. Set aside. |
| 2. |
In a large skillet, heat oil over medium-high. Add chicken; cook 5-6 minutes or until chicken is tender and no longer pink. Add half of the dressing mixture to skillet; stir to coat. Transfer chicken to a serving platter; cover and keep warm. |
| 3. |
Add asparagus and carrot to skillet. Cook and stir for 3-4 minutes or until asparagus is crisp-tender; transfer to serving platter. |
| 4. |
Stir remaining dressing mixture; add to skillet. Cook and stir 1 minute, scraping up browned bits from bottom of skillet. Drizzle the dressing mixture over chicken and vegetables. |
| 5. |
If desired sprinkle with chopped tomato. |
