Balsamic Chicken and Asparagus
Balsamic Chicken and Asparagus
20 minutes
Meat and Poultry
Ingredients
- 1/4 cup Fustini's 18 Year balsamic vinegar
- 1/4 cup Fustini's Medium SELECT olive oil, divided
- 1 tablespoon Dijon mustard
- 2 garlic cloves, minced
- pinch of crushed red pepper flakes
- 2 pounds chicken breast tenders
- salt and pepper to taste
- 1 pound asparagus, peeled and trimmed
- 1-pint cherry tomatoes, halved
- Parmigiano Reggiano cheese, shredded, garnish
Directions
- In a small bowl, whisk together the balsamic, 2 tablespoons of olive oil, mustard, garlic and red pepper flakes until combined. Set aside.
- In a large skillet over medium heat, heat the remaining olive oil. Add chicken, season with salt, pepper and sear until golden, about 3 minutes per side. Remove from pan and set aside.
- In the same pan, add the asparagus and tomatoes, season with salt and pepper and cook until the asparagus is bright green at tomatoes are slightly wilted 5 minutes. Move veggies to one side, add the chicken back in, with any accumulated juiced. Pour the vinaigrette into the pan and toss veggies and coat the chicken with the vinaigrette. Continue cooking until chicken is cooked through (reaching an internal temperature of 165 degrees) and vinaigrette is thickened, about 5 minutes more. Garnish with cheese before serving.
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