I love looking through different food sections and various parts of the country. This recipe is from The Washington Post.
Italian salad dressing, balsamic vinegar and a touch of honey form the basis of the dressing for this chicken with carrots and asparagus that is popular at Bowdoin College, whose campus food was ranked No. 1 among students in the 2006 Princeton Review guide.
I will admit, I have never heard of Bowdoin. Bowdoin’s mascot is a Polar bear, which indicates that one would be wearing 100% LL Bean. I went on their website and it looks really nice, check it out – Bowdoin College.
Balsamic Chicken & Vegetables
1/4 cup bottled light Italian salad dressing
2 Tbs balsamic vinegar
1 Tbs honey
1/4 tsp crushed red pepper flakes, or to taste
2 Tbs extra-virgin olive oil
3/4 lb chicken breast tenderloins
1 Tbs garlic, minced
1 cup carrots, cut in julienne (very thin strips)
10 oz asparagus (about 2 cups), cut into 2-inch lengths
Freshly ground black pepper
1 plum tomato, coarsely chopped, for garnish
In a small bowl, combine the salad dressing, vinegar, honey and red pepper flakes. Set aside.
In a large skillet over medium-high heat, heat the oil. When it is shimmering, add the chicken tenderloins. Cook until tender and no longer pink, 6 to 8 minutes total, turning once. Transfer to a serving platter and loosely cover with aluminum foil to keep warm.
Reduce the heat to medium-low, add the garlic and stir until fragrant, about 30 seconds. Increase the heat to medium-high, add the carrots and asparagus to the pan and cook, stirring, for 3 to 4 minutes or until the asparagus is crisp and tender. Transfer to the serving platter.
Stir the dressing mixture and add it to the skillet. Cook, stirring, for 1 minute, scraping up any browned bits that are sticking to the pan. Add salt and pepper to taste. Drizzle the dressing over the chicken and vegetables. Sprinkle with tomato, and serve hot.