Asparagus Chicken Fajitas |
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Prep Time: 10 Minutes Cook Time: 0 Minutes |
Ready In: 10 Minutes Servings: 6 |
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When my children visited their aunt, she served these colorful fajitas, writes Marlene Mohr from Cincinnati, Ohio. They were so impressed, they brought the recipe home to me. It's a great way for them to eat vegetables. Ingredients:
1 pound boneless skinless chicken breasts, cut into strips |
3/4 cup fat-free italian salad dressing |
1 tablespoon canola oil |
1 pound fresh asparagus, trimmed and cut into 2-inch pieces |
1 medium sweet red pepper, julienned |
1 medium sweet yellow pepper, julienned |
1/2 cup fresh or frozen corn |
1/4 cup diced onion |
2 tablespoons lemon juice |
1/2 teaspoon garlic salt |
1/8 teaspoon pepper |
12 flour tortillas (6 inches), warmed |
Directions:
1. Place chicken in a large resealable plastic bag; add salad dressing. Seal bag and turn to coat; refrigerate for 4 hours, turning several times.
2. Drain and discard marinade. In a large nonstick skillet, saute chicken in oil for 3 minutes. Add the asparagus, peppers, corn and onion. Cook, uncovered for 7 minutes or until the chicken juices run clear and vegetables are crisp-tender, stirring occasionally. Stir in the lemon juice, garlic salt and pepper. Spoon 1/2 cup on each tortilla; fold in sides. Yield: 6 servings.
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