Chicken & Veggie Skillet

• 4 small boneless skinless chicken breast halves (1 lb.)
• 1/4 cup italian dressing
• 1 zucchini, coarsely chopped
• 1/2 cup thinly sliced red onions
• 1 cup halved cherry tomatoes
• 1 cup snow peas
• 1/4 cup grated parmesan cheese

Directions:

HEAT large nonstick skillet on medium-high heat. Add chicken; cover with lid. Cook 5 to 7 min. on each side or until done (165ºF). Transfer to platter; cover to keep warm.

ADD dressing, zucchini and onions to skillet; cook on medium heat 4 min. or until vegetables are crisp-tender, stirring occasionally. Stir in tomatoes and snow peas; cook 1 to 2 min. or until heated through.

TOP chicken with vegetable mixture and cheese.

Makes 4 servings

Nutrition Information:
Calories 260, Fat 12 g, Carbs 9 g, Fiber 2 g, Protein 30 g