Chicken and Cheddar Pasta Toss

Title:
Chicken and Cheddar Pasta Toss

Yield:
6 Servings

Categories:
Main
Dishes,
Chicken,
Cheese,
Spices,
Meats




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 md Green, yellow, or red sweet


          Pepper, cut into strips


     1 oz Pepperoni, chopped


     1    8-oz. bottle nonfat Italian


          Salad dressing


   1/8 ts Cracked black pepper


     5 c  Torn curly endive


     1 c  Red or yellow cherry


          Tomatoes, halved






 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


 


 From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini