Creamy Chicken, Vegetables and Noodles

We're back on the Weight Watchers train as of today, which means I'm back on the cooking wagon.  We tried a new recipe tonight that was absolutely delicious, so I wanted to document it before  I forgot!  The Italian dressing really gives the chicken and broccoli a nice sweet flavor, and a little Velveeta goes a long way to make a creamy sauce.  I got right around 5 two-cup servings out of this; with that amount of servings, the Points Plus value came out to 9 per serving.  The serving size was hearty and the meal was very filling! 

Creamy Chicken, Vegetables and Noodles (adapted from kraftfoods.com)

You will need:

• 4 cups egg noodles, uncooked
• 1 1/2 lbs. boneless, skinless chicken breasts, cut into 1-inch pieces
• 1/4 cup fat free Italian dressing
• 3 1/2 cups fresh broccoli florets
• 1 large red pepper, cut into strips
• 6 oz. reduced fat 2% Velveeta
• 1 tbsp. skim milk
• salt and pepper to taste

Cook noodles as directed on package; drain.

Meanwhile, cook chicken in dressing in a large non-stick skillet over medium-high heat for around 7 minutes, or until the chicken is cooked through.  Stir in the vegetables, reduce heat to medium, and cover.  Simmer 5 minutes or until the veggies are crisp-tender.

Meanwhile, place Velveeta in a small microwave-safe bowl.  Add milk and microwave for 2-3 minutes (stirring once after 1 1/2 minutes) or until Velveeta is melted and the mixture is smooth. 

Mix noodles, chicken, and veggies together.  Pour Velveeta mixture over and stir to combine.  Season with salt and pepper to taste before serving.