Italian Chicken and Vegetable Macaroni

by Andrea Olsen Wootton

1 Lb. chicken breast of tenders, cut into chunks or strips.
1/3-1/2 cup Italian dressing (Kraft fat free and regular are dairy free. Light is not)
1 large can or two regular cans crushed tomatoes
1 cup frozen peas
1 cup shredded carrots
Cooked macaroni

In a large skillet heat dressing. Add chicken and cook until no longer pink. Add tomatoes, peas and carrots. Bring to a boil. Turn down heat and simmer for 10 minutes. Serve over rice or GF noodles