Chicken and asparagus in red sauce

2 chicken breasts
3/4 C Italian dressing (homemade is best, do not use lowfat)
1 onion, chopped
1 green pepper, chopped
1/2 lb asparagus, cut in 1-inch pieces
3 T tomato sauce

Marinate the chicken in the dressing for at least 4 hours. Remove it, barbecue it, and cut it into small pieces.

In the remaining marinade, cook the onions, pepper, and asparagus until tender. Toss with the chicken and the tomato sauce and serve over pasta or polenta.


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