Asparagus Chicken Fajitas (4 hr marinade)
Asparagus Chicken Fajitas
1 # boneless skinless chicken breasts, cut in strips
3/4 c Italian salad dressing
1 Tbsp canola oil
1 # fresh asparagus, trimmed and cut into 2-inch pieces
1 medium sweet red pepper, julienned
1 medium sweet yellow pepper, julienned
1/2 c fresh or frozen corn
1/4 c diced onion
2 Tbsp lemon juice
1/2 tsp garlic salt
1/8 tsp pepper
12 flour tortillas (6 inches), warmed
1. Place chicken in large resealable plastic bag; add salad dressing. Seal bag; refrigerate for 4 hours, turning twice.
2. Drain and discard marinade. In a nonstick skillet, saute, chicken in oil for 3 minutes. Add the vegetables. Stir-fry until the chicken juices run clear and vegetables are crisp tender.
3. Stir in the lemon juice, garlic salt, and pepper. Spoon 1/2 c on each tortilla; fold in sides.
Yield: 6 servings.
From Taste of Home Market Fresh Cookbook
Ken's Rating: ****
Chalsea's Rating:****1/2
Ken picked this one out and I have to confess I was worried about this. But it was reallllly good. If it sounds weird to you, I would suggest you at least try it once.
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