- 1 Tbsp. olive oil
- 1 lb. boneless skinless chicken breasts, cut into 1″ pieces
- 1 onion, chopped
- 9 oz. pkg. frozen asparagus cuts, thawed
- 1 tomato, chopped
- 1/4 cup zesty Italian salad dressing
Heat olive oil in heavy skillet over medium heat. Add chicken; cook and stir for 3-4 minutes. Add remaining ingredients except salad dressing; cook and stir for 2-3 minutes. Then add salad dressing, bring to a boil, cook for 2-3 minutes until vegetables are crisp tender and chicken is thoroughly cooked, stir well and serve.
Serves 4
Per serving: 210 cal, 8 g Total Fat, 7 g Carb, 25 g Protein
