Chicken & cheddar pasta toss

Yield: 6 Servings

Ingredients:

6 oz No boil pasta ribbons or No boil lasagna noodles Broken
1 8-1/4-oz. frozen mesquite

Instructions:

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