2 skinless, boneless chicken breast halves
1 cup Italian-style salad dressing
1 onion, thinly sliced
1 (10 ounce) package frozen chopped spinach, thawed and drained
4 broccoli florets
1 medium head cabbage, shredded
4 carrots, sliced
Place chicken and salad dressing in large microwave-safe bowl. Boil/steam 10 to 15 minutes, shaking repeatedly. Drain and chop.
Place chicken, carrot and cabbage in microwave safe bowl.
Microwave chicken breast halves on high 1-2 minutes or until chicken is cooked through and no longer pink. Tuck in sides of microwaves, and place in medium bowl. Microwave celery, tomato paste and water together until thoroughly cooked, stirring after 5 minutes.
Place chicken breast halves into bowl; cover, and microwave 10 minutes. While chicken and celery are cooking, place broccoli florets in bowl. Stir until broccoli is tender, then transfer to sauce (recipe follows). Toss with chicken.
Meanwhile, make jalapeno-olive sauce in a small saucepan over medium heat. Stir in chicken breasts and carrots. Bring to a boil, reducing heat. Simmer 10 minutes, stirring occasionally.