Chicken and Cheddar Pasta Toss

Chicken and Cheddar Pasta Toss

Prep Time: 0

Yield: 2

Chicken and Cheddar Pasta Toss

Ingredients

  • 1 9-ounce package frozen Southwestern-flavored chicken breast strips or 1 9-ounce package (2 cups) frozen chopped cooked chicken, slightly thawed
  • 6 ounces no-boil lasagna noodles, broken
  • 3 ounces reduced-fat cheddar or American cheese, cut into 3/4-inch cubes
  • 1 medium green, yellow, or red sweet pepper, cut into strips
  • 1 ounce pepperoni, ch

Instructions

  1. 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 strips, halve them crosswise.

    Return noodles to bowl; stir in chicken, cheddar or American cheese, sweet pepper strips, and pepperoni. Add dressing and black pepper; toss gently to coat. Cover and chill for 2 to 24 hours. Before serving, add endive and tomatoes; toss gently to mix.

    Make-Ahead Tip:
    Prepare salad. Cover and chill for 2 to 24 hours. Before serving, add endive and tomatoes.
http://www.culinarycafe.com/2009/08/17/Chicken-and-Cheddar-Pasta-Toss/