Diced Italian Chicken
3lb boneless, skinless chicken breast
1/4c Kraft Balsamic Vinaigrette Dressing
1 bag of baby spinach
1 jar of sundried tomatoes
Chop your chicken into little chunks and throw in a skillet, you do not need oil because your chicken is wet enough, cook over medium to high heat.
While your chicken is cooking start chopping your spinach, chop your onions and drain the oil off of the sundried tomatoes. Once the chicken is no longer pink add the balsamic vinaigrette dressing. Once the dressing is seared on add all your veggies and cook over low to medium heat for about 10 minutes.