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  Recipe Home » Main Course » Chicken & Cheddar Pasta Toss
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  Chicken & Cheddar Pasta Toss
  Category: Main Course
  Author: The Savvybearcat
  Date: 1/1/2007
  Hits: 207
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 medium Green, yellow, or red sweet
Pepper, cut into strips
1 oz Pepperoni, chopped
1 8-oz. bottle nonfat Italian
Salad dressing
1/8 tsp Cracked black pepper
5 cup Torn curly endive
1 cup Red or yellow cherry
Tomatoes, halved
Instructions:
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
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