This recipe is delicious and has a good balance of healthy fat, protein, and the right kind of carbs.
6 ounces boneless, skinless chicken breasts, cut in bite-size pieces or narrow strips
1/4 cup Kraft Sun-dried Tomato Vinaigrette (divided use)
2 cups diced fresh zucchini (corgette)
1 cup diced white mushrooms
1 cup chopped onions
2/3 cup diced green bell peppers
2 cloves garlic, minced (about 1 teaspoon)
1 cup diced Roma tomatoes (or halved cherry or grape tomatoes)
3 Tablespoons chopped fresh basil
Salt, to taste (see Notes)
Ground black pepper, to taste
1/3 cup crumbled, reduced-fat feta cheese
This recipe goes well with fish and shrimp as well.
In a small mixing bowl, combine the diced chicken and 2 tablespoons of the dressing; stir until the chicken is evenly coated, then set aside.
Pour the remaining 2 tablespoons of dressing into a large skillet; preheat to medium-high. Add the vegetables; saute over medium-high heat, stirring frequently, just until the vegetables are tender crisp.
Add the chicken; continue sauteing, stirring frequently, for 4 to 5 minutes, or until the chicken is lightly browned.
Stir in the tomatoes; continue sauteing until the mixture is boiling, then reduce the heat to medium-low and cook gently, stirring occasionally, for 5 minutes, or until the tomatoes are tender.
Just before serving, toss in the basil. Season to taste with salt and pepper, if desired.
If desired, transfer the chicken-vegetable mixture to a serving bowl or platter. Sprinkle with feta cheese. Serve hot. Refrigerate leftovers.