Tasty Chicken With Mushrooms and Peppers |
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Prep Time: 15 Minutes Cook Time: 35 Minutes |
Ready In: 50 Minutes Servings: 4 |
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The tastes in this recepie blend really well. My husband loved it and gave it an A+ . I got it from , and it says it's low fat and low calories, but I don't know the actual numbers. Ingredients:
3 cups medium egg noodles, uncooked |
1/2 cup light reduced-fat italian salad dressing |
1 teaspoon grated lemon, rind of |
4 boneless skinless chicken breast halves |
3 cups sliced mushrooms |
1 cup sliced red pepper |
1 cup halved onion, slices |
1 tablespoon grated parmesan cheese |
Directions:
1. Cook noodles as directed on package. Drain and set aside.
2. Mix dressing and lemon peel.
3. Heat 1/4 C of the dressing mixture in a large nonstick skillet on medium heat. Add chicken. Reduce the heat to medium-low and cook about 15 minutes or until chicken is cooked through, turning and adding extra dressing mixture if necessary. Remove chicken from skillet and keep warm.
4. Add remaining dressing mixture and vegetables to skillet; cook on medium heat 5 minutes or until crisp-tender, stirring occasionally. Serve vegetable mixture and chicken over noodles. Sprinkle with cheese.
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