Creamy Chicken, Vegetables & Noodles

By melanieroe

Prep Time: 15 min
Total Time: 30 min
Makes: 6 servings, 2 cups each

Nutrition Information
Calories 320 Total fat 8 g Saturated fat 3 g Cholesterol 100 mg Sodium 660 mg Carbohydrate 28 g Dietary fiber 3 g Sugars 6 g Protein 35 g Vitamin A 50 %DV Vitamin C 80 %DV Calcium 20 %DV Iron 15 %DV Healthy Living Information
Low fat
Low calorie
Good source of vitamin A or C
Diet Exchange
1-1/2 Starch + 1 Vegetable + 4 Meat (L)


Nutrition Bonus
This colorful, low-fat main dish provides both an excellent source of vitamin C and a good source of vitamin A from the broccoli and red peppers.

Ingredients

• 4 cups egg noodles, uncooked
• 1-1/2 lb. boneless skinless chicken breasts, cut into 1-inch pieces
• 1/4 cup KRAFT Light Zesty Italian Dressing
• 3-1/2 cups fresh broccoli florets
• 1 large red pepper, cut into strips (use roasted red peppers instead MJR)
• 1 yellow squash, sliced
• 6 oz. VELVEETA 2% Milk Pasteurized Prepared Cheese Product, cut into 1/2-inch cubes
• 1 Tbsp. fat-free milk
• Side dish: dinner rolls

Details

Servings 6
Adapted from kraftfoods.com

Preparation

Step 1

COOK pasta as directed on package.

MEANWHILE, cook chicken in dressing in large nonstick skillet on medium-high heat 5 to 7 min. or until chicken is done, stirring occasionally. Stir in vegetables; cover. Simmer on medium heat 5 min. or until vegetables are crisp-tender.

MICROWAVE VELVEETA and milk in small microwaveable bowl on HIGH 2 to 3 min. or until VELVEETA is melted and mixture is well blended, stirring after 1-1/2 min. Add to chicken mixture; mix lightly. Serve over pasta.