Chicken Stirfry

1/2 C Italian Salad dressing
1 lb boneless skinless chicken breasts, cut into strips
2 C chicken broth
1 C broccoli florets
1 red pepper, cut into strips (optional)
1 C thinly sliced carrots
1 C long rice, uncooked (the kind from the cannery)
1 tsp lemon pepper

Heat 1/2 dressing in large skillet on medium-high heat. Add chicken. Cook until done. Add broth, broccoli, red pepper, carrots, and rice. Bring to a boil. Turn down to a simmer. Cook until rice is done. Check periodically to see if you need to add more water. Stir in lemon pepper and serve.
*I cut this out of the Macey's ad a long time ago. It reminds Rob of his mission.