Tasty Chicken With Mushrooms and Peppers

The tastes in this recepie blend really well. My husband loved it and gave it an "A+". I got it from kraft.com, and it says it's low fat and low calories, but I don't know the actual numbers.

• Ready In: 50 mins
• Serves: 4

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.