4 chicken breasts, skinned, deboned and cut into small bite size pieces
1 bottle Zesty Italian dressing, fat free or reduced calorie variety
16 oz. lite sour cream
1 onion, chopped
1 red pepper, chopped or julienned
Egg noodles

Marinate chicken in Italian dressing overnight. When time for dinner, saute chicken until brown. Remove chicken from pan, leaving remaining salad dressing in pan. Saute red peppers and onion to desired tenderness. Return chicken to pan and add lite sour cream. Cook until thickens slightly. Serve over "no yolk" egg noodles with a tossed salad for a rich but low fat dinner.