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Cook the tortellini according to the package directions, drain and set aside in a large bowl.
Combine Italian dressing, balsamic vinegar, honey, red pepper flakes and whisk together in a small bowl, or shake in a sealed jar. Set aside.
Meanwhile, melt the olive oil in a large frying pan over medium-high heat. Add sliced chicken breast, season with salt and pepper and cover. Cook for 2-3 minutes per side, or until browned and cooked through.
Add ¼ cup sauce to the chicken and bring to a boil. Simmer for a minute, turning the chicken to make sure it coats all sides. Add the chicken to the cooked tortellini and toss.
Add chopped asparagus to the pan. Cook through for 3 minutes, stirring occasionally to prevent burning, and add the carrots. Cook until vegetables tender, but still a little crunchy!
Add the cooked vegetables and the sliced grape tomatoes to the chicken and tortellini, then add the rest of the sauce to the pan. Simmer and cook down for just a minute or two until it thickens up. Gently toss with the pasta, chicken and veggies. Garnish with fresh basil, if desired, and serve immediately.