Recipe - Chicken And Cheddar Pasta Toss

6 ounce No boil pasta ribbons or
No boil lasagna noodles,
Broken
1 81/4oz. frozen mesquite
Chicken tenders or one 9oz.
Pkg. frozen chopped cooked
Chicken, slightly thawed
3 ounce Reducedfat cheddar or
American cheese, cut into
3/4inch cubes
1 md Green, yellow, or red sweet
Pepper, cut into strips
1 ounce Pepperoni, chopped
1 8oz. bottle nonfat Italian
Salad dressing
1/8 teaspoon Cracked black pepper
5 cup Torn curly endive
1 cup 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 maindish 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