Chicken and cheddar pasta toss

6 servings

Ingredients

Quantity Ingredient
6 ounces 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 ounces Reduced-fat cheddar or
American cheese, cut into
3/4-inch cubes
1 medium Green, yellow, or red sweet
Pepper, cut into strips
1 ounce Pepperoni, chopped
1 8-oz. bottle nonfat Italian
Salad dressing
⅛ teaspoon Cracked black pepper
5 cups Torn curly endive
1 cup 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

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