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Home > Salads > Pasta

Chicken and Cheddar Pasta Toss
Serves: 2

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, chopped
  • 1 8-ounce bottle fat-free Italian salad dressing
  • 1/8 teaspoon cracked black pepper
  • 5 cups 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 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.

Nutrition information: per serving: 252 calories, 7 g total fat, 2 g saturated fat, 36 mg cholesterol, 792 mg sodium, 28 g carbohydrate, 1 g fiber, 19 g protein, 17% vitamin A, 31% vitamin C, 16% calcium, 8% iron.
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