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Asparagus Chicken Fajitas

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

Place chicken in a large resealable plastic bag; add salad dressing.

Printed from tasteofhome.com Oct 11, 2008

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Asparagus Chicken Fajitas cont.

Seal bag and turn to coat; refrigerate for 4 hours, turning several
times. 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.