Chicken & Cheddar Pasta Tosscheese, chicken, main dish, meats 6 oz no boil pasta ribbons or 1 no boil lasagna noodles, 1 broken 1 8-1/4-oz. frozen mesquite 1 chicken tenders or one 9-oz. 1 pkg. frozen chopped cooked 1 chicken, slightly thawed 3 oz reduced-fat cheddar or 1 american cheese, cut into 1 3/4-inch cubes 1 medium green, yellow, or red sweet 1 pepper, cut into strips 1 oz pepperoni, chopped 1 8-oz. bottle nonfat italian 1 salad dressing 1/8 teaspoon cracked black pepper 5 cup torn curly endive 1 cup red or yellow cherry 1 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 |
