Stoplight Chicken

serves 6

• 3/4 cup reduced-fat Italian dressing, divided
• 1 pound boneless, skinless chicken breasts, cut into 1/2-inch strips
• 6 bell peppers (2 red, 2 green, 2 yellow), cut into thin strips
• 1 (10-ounce) package fresh spinach, washed and trimmed
• 1/2 teaspoon garlic powder
• 1/4 teaspoon black pepper
• 3 tablespoons shredded Parmesan cheese (optional)

1. Pour 1/2 cup of Italian dressing into a large resealable plastic bag. 
2. Add chicken, seal and mix well. 
3. Refrigerate for 1 hour to marinate.
4.  Heat a large grill pan over high heat until hot. 
5. Place chicken in pan, discarding marinade, and cook or 2 to 3 minutes per side, or until no pink remains. Remove chicken from pan; set aside. 
6. Add peppers, garlic powder, and black pepper to pan and cook 4 to 5 minutes, or until crisp-tender, stirring occasionally. 
7. Return chicken to pan and cook until heated through.
8.  Place spinach in a large bowl and add chicken mixture, and remaining 1/4 cup Italian dressing; toss well. 
9. Sprinkle with Parmesan cheese, if desired, and serve immediately.

This would be SO good with a side of spaghetti or some garlic bread and a nice salad!