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Asparagus Chicken Fajitas
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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. 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.
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Printed from tasteofhome.com Sep 7, 2008Copyright Reiman Media Group, Inc © 2008 |