Cooking Recipe Chicken & Cheddar Pasta Toss

Recipe Ingredients

6 oz No boil pasta ribbons or

No boil lasagna noodles,

Broken

1 8-1/4-oz. frozen mesquite

Chicken tenders or one 9-oz.

Pkg. frozen chopped cooked

Chicken, slightly thawed

3 oz Reduced-fat cheddar or

American cheese, cut into

3/4-inch cubes

1 md Green, yellow, or red sweet

Pepper, cut into strips

1 oz Pepperoni, chopped

1 8-oz. bottle nonfat Italian

Salad dressing

1/8 ts Cracked black pepper

5 c Torn curly endive

1 c Red or yellow cherry

Tomatoes, halved

Directions

IN A LARGE MIXING BOWL cover noodles with boiling water. Let stand
for 10 minutes, separating the noodles occasionally with a fork.
Drain. Rinse with cold water and drain again. If using chicken
tenders, halve them crosswise.

RETURN NOODLES TO BOWL; stir in chicken, cheese, pepper strips and
pepperoni. Add dressing and black pepper; toss gently to coat. Cover
and chill for 2 hours or overnight. Before serving, add endive and
tomatoes; toss gently to mix.

Makes 6 main-dish servings.

Nutrition facts per serving: 252 cal., 7 g total fat (2 g sat. fat),
36 mg chol., 792 mg sodium, 28 g carbo., 1 g fiber, 19 g pro. Daily
Value: 17% vit. A, 31% mg sodium, 28g carbo., 1 g fiber, 19 g pro.
Daily Value: 17% vit. A, 31 % vit. C, 16% calcium, 8% iron.

SOURCE: BETTER HOMES AND GARDENS, July 1993

Shared by Cate Vanicek

Categories matching this recipe

Main dish ,Chicken ,Meats ,Spices ,Cheese