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Chicken and Cheddar Pasta Toss

Chicken and Cheddar Pasta Toss
Main Ingredient: Poultry Chicken Lasagna Noodles and Pastas Cheese Tomatoes Various herbs and spices

Course: Various Main Dishes

Yield:

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Chicken and Cheddar Pasta Toss 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 med Green, yellow, or red sweet Pepper, cut into strips
  • 1 oz Pepperoni, chopped
  • 1 8-oz. bottle nonfat Italian Salad dressing
  • 2483527⁄624973141 t Cracked black pepper
  • 5 c Torn curly endive
  • 1 c Red or yellow cherry Tomatoes, halved

Cooking Chicken and Cheddar Pasta Toss

1. IN A LARGE MIXING BOWL cover noodles with boiling water.
2. Let stand for 10 minutes, separating the noodles occasionally with a fork.
3. Drain.
4. Rinse with cold water and drain again.
5. If using chicken tenders, halve them crosswise.
6. RETURN NOODLES TO BOWL; stir in chicken, cheese, pepper strips and pepperoni.
7. Add dressing and black pepper; toss gently to coat.
8. Cover and chill for 2 hours or overnight.
9. Before serving, add endive and tomatoes; toss gently to mix. Makes 6 main-dish servings.
10. Nutrition facts per serving: 252 cal. , 7 g total fat (2 g sat. fat), 36 mg chol.
11. , 792 mg sodium, 28 g carbo.
12. , 1 g fiber, 19 g pro. Daily Value: 17% vit. A, 31% mg sodium, 28g carbo.
13. , 1 g fiber, 19 g pro. Daily Value: 17% vit. A, 31 % vit. C, 16% calcium, 8% iron.
14. SOURCE: BETTER HOMES AND GARDENS, July 1993.


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