Parmesan Chicken and Peppers

I found this recipe at Kraft's Southbeach diet website. I thought it sounded like a tasty dish that would be quick to throw together.

Parmesan Chicken and Peppers (4 servings at 4 points a piece)

Ingredients:

1 lb boneless skinless chicken breasts, cut into 1-1/2-inch pieces
1/4 cup fat free Italian Dressing
1 bag (1 lb) frozen bell pepper and onion strips, thawed, well drained
1/4 cup fat free grated Parmesan cheese

Directions:

Cook chicken in dressing in large nonstick skillet on medium-high heat for 6 minutes, or until chicken is cooked through, stirring occasionally.

Add vegetables; cook and stir 5 minutes or until vegetables are crisp-tender.

Sprinkle with cheese.

I served this over 1/2 cup of rice to give the dish a little more substance. I loved the flavors of all the different peppers. The little bonus of the Parmesan cheese was a nice touch as well. This is a great dish if you are in a hurry to fix dinner, and all of the ingredients are easy to keep on hand.