Saturday, September 18, 2010

Asparagus Chicken Fajitas



Did you know there is such a thing as a lettuce knife?

What?

What do you need a lettuce knife for?

Well, I will tell you. I am one that buys my produce WITHOUT the ready-to-serve bag. Bagged lettuce, bagged cabbage, bagged carrots, bagged broccoli, you get the picture. I don't pay for the fancy package. I buy fresh or the Dole head lettuce. I buy my veggies whole and then cut them up. Let me tell you what, it saves money doing without the fancy package.

But anyway, back to the lettuce knife. Since I cut up my veggies, a lettuce knife which is plastic, keeps your lettuce from turning brown. Longer lettuce life (say that 10 times fast), that way you don't have to eat salads every day till your lettuce is gone, or before it turns brown.



I don't use a knife either when I cut up my boneless skinless chicken breast, I use kitchen scissors.

This chicken here is getting ready to jump into a plastic bag with a Zesty Italian marinade. It will marinade overnight in the frig.



These are Asparagus Chicken Fajitas, and they were scrump-dilly-umptious...

No fancy jazz here, just a low fat, great tasting food item, and I am out of season again with my asparagus recipe...OOPS!! But I just had to share, because I think asparagus can be served any time of the year. Especially in great dishes like this one.

This is what I did:

Asparagus Chicken Fajitas

Almost 2 pounds of boneless skinless chicken breast, cut into strips
1 c. Kraft Zesty Italian salad dressing
1 TBS olive oil
1 bunch fresh asparagus, trimmed and cut into 2 inch pieces (mine were longer)
2 cloves fresh garlic, chopped
1 yellow pepper
1 bunch green onions, chopped
2 TBS lemon juice
Crushed black pepper
1 pkg fajita size flour tortillas (I warmed mine in a dry skillet on medium heat)

Place chicken strips in a large zipper plastic bag; add dressing, seal bag and turn to coat, refrigerate overnight, or for at least 4 hours.

Drain and discard dressing.
In a large skillet, saute chicken strips in olive oil for 3 minutes. Add the asparagus, yellow pepper, garlic, and onion. Cook and stir for 7 minutes or until the chicken juices run clear and the vegetables are crisp-tender. Stir in the lemon juice and pepper.
Spoon into warmed tortillas and top with lettuce, cheese, and sour cream, fold in sides and eat.


Good Luck~Happy Eating~Enjoy

2 comments:

  1. I love! asparagus, mmmmmmmmmm, it do look good :)

    ReplyDelete
  2. You will have to make this for Don. Did you notice it has GARLIC in it?? Sean loved these!!

    ReplyDelete

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