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Prep Time: 0 Minutes Cook Time: 25 Minutes |
Ready In: 25 Minutes Servings: 6 |
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this came from Mr. Food's quick and easy diabetic cooking Ingredients:
1 lb boneless skinless chicken breast, cut into 1/2 inch strips |
3/4 cup reduced-fat italian salad dressing, divided |
6 medium bell peppers, cut into thin strips (2 red, 2 green, 2 yellow) |
1 (10 ounce) package fresh spinach, washed and trimmed |
Directions:
1. Place the chicken in an 8 inch square baking dish and add 1/2 C of the italian dressingg; mix well, cover and marinate in the refrigerator for 1 hour.
2. Heat a large grill pan over high heat until hot, place the chicken in the pan, discarding the marinade, and cook for 2-3 minutes per side, or until no pink remains; remove the chicken from the pan, set aside; add the peppers to the pan and cook for 4-5 minutes or until crisp tender, stirring occaisionally.
3. Return the chicken to the pan and cook until heated through, place the spinach in a large bowl and add the chicken mixture and the remaining 1/4 cup italian dressing; toss well, serve immediately.
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