Chicken and Pepper Trio

this came from Mr. Food's quick and easy diabetic cooking

• Ready In: 25 mins
• Serves: 6

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.