3 cups dry macaroni
1 cup diced celery
1 cup diced onion
1 cup diced carrots
2 cups chicken breast chunks, skinless
1 cup low-fat chicken noodle soup
1 cup water
Cook macaroni according to package directions; drain and set aside.
Heat large nonstick skillet over medium high and spray with cooking oil. Saute celery, onion and carrots. Add chicken, chicken noodle soup and water; bring to boil. Simmer on low until chicken is cooked and vegetables are tender, about 15 minutes.
Add macaroni and reheat on low heat, allowing most of the liquid to be absorbed.
This dish goes great with a side of steamed broccoli.