Italian Chicken and Veggie Stir Fry

This was experiment. My hubby kind of hates it when I do that, but even he was pleased with the result. I did take some inspiration from other recipes. For example I never would have thought to use Italian Dressing as a type of cooking oil, but it actually worked really nicely. I think the Red Peppers really made this dish. I don't buy them a lot because they are expensive, but we got a BUNCH in our Bountiful Basket this week. BTW...if you haven't heard of them you should TOTALLY check them out at bountifulbaskets.org. I know they have sites across several western states. It is a food coop and I have been SO happy about it for the past few months since I've been doing it. Maybe I will do a separate post to give you more info in the near future...

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

Rice

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...