3 tablespoons fat-free Italian salad dressing
4 boneless, skinless chicken breasts
1 pound fresh mushrooms, sliced
2 Roma or plum tomatoes, diced
1 large carrot, julienne cut
3 green onions, sliced

Heat 1-tablespoon Italian salad dressing in large nonstick skillet over medium heat. Add chicken and cook until browned on both sides. Remove and set aside. Add remaining Italian salad dressing and heat over medium heat. Add mushrooms and cook about 4 minutes, stirring frequently. Stir in tomatoes, carrot and chicken breasts. Reduce heat, cover and simmer until chicken is done, about 10 minutes. Remove chicken and vegetables and cook sauce over high heat until reduced, about 2 minutes. Sprinkle with green onions and serve over chicken.

Makes 4 Servings
Serving Size: 1 chicken breast and 6 ounces vegetables