Chicken & Cheddar Pasta Toss Recipe
Recipe Ingredients
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 tsp cracked black pepper
5 cup torn curly endive
1 cup red or yellow cherry
1 tomatoes, halved
Recipe Preparation
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
Servings: 6
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Chicken & Cheddar Pasta Toss Recipe Index from Recipes 4U
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