Anyway, on with the recipe:
1/4 C Italian Salad Dressing
2 C fresh Broccoli florets
2 C fresh Red Bell Peppers, sliced
1 C cooked chicken, shredded or diced
Saute the broccoli and red peppers in the italian dressing. I cooked it on a lower heat and covered it. This helped to kind of "steam" the veggies. Add the chicken and cook until warm. Serve over rice.
A note about the proportions on this recipe: I used what I had ON HAND. The chicken actually came from a rotisserie chicken we'd eaten the day before and was just the leftovers. The more I cook the braver I'm getting about putting things together without a recipe. Don't be afraid to experiment...for example, you could probably add some squash, onions, or other veggies to this and it would be great. Or you could use more chicken if you wanted it meatier. Let me know if you can come up with an even yummier version of this...