Chicken and cheddar pasta toss

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Recipe by: lenneth

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Preparation Time:

10 Min

Serves:

Difficulty:

Easy

Cost:

Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

6 oz No boil pasta ribbons or 1 md Green, yellow, or red sweet
No boil lasagna noodles, Pepper, cut into strips
Broken 1 oz Pepperoni, chopped
1 8-1/4-oz. frozen mesquite 1 8-oz. bottle nonfat Italian
Chicken tenders or one 9-oz. Salad dressing
Pkg. frozen chopped cooked 1/8 ts Cracked black pepper
Chicken, slightly thawed 5 c Torn curly endive
3 oz Reduced-fat cheddar or 1 c Red or yellow cherry
American cheese, cut into Tomatoes, halved
3/4-inch cubes

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

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