Chicken Stir-Fry with Jicama,Tomatillos and Red Peppers

• 1 lb. boneless skinless chicken breasts, cut into strips
• 1/4 cup KRAFT Zesty Italian Dressing
• 4 slices OSCAR MAYER Bacon, chopped Rite Aid 2 For $7.00 thru 02/06
• 1 cup sliced jicama (about 1 medium)
• 1 cup quartered tomatillos
• 1 cup sliced red bell peppers (about 1 medium) Target 1 pkg For $2.99 thru 02/06
• 1/2 tsp. crushed red pepper
• 2 cups hot cooked rice

1. Place chicken in resealable plastic bag.
2. Add dressing; seal bag.
3. Turn bag over several times to evenly coat chicken with dressing.
4. Refrigerate at least 30 min.
5. or up to 1 hour to marinate.
6. Cook bacon in large skillet on medium heat until crisp.
7. Drain fat from skillet; set bacon aside.
8. Remove chicken from marinade; discard marinade.
9. Add chicken to same skillet; cook 4 min.
10. or until evenly browned, stirring frequently.
11. Add jicama, tomatillos, red bell peppers and crushed red pepper; mix well.
12. Cook 3 min.
13. or until chicken is cooked through, stirring occasionally.
14. Serve over the rice.

boneless skinless chicken breasts, italian dressing, bacon, jicama, red bell peppers, red pepper, rice

Taken from www.kraftrecipes.com/recipes/chicken-stir-fry-jicamatomatillos-red-peppers-105021.aspx (may not work)