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