| Yield | 2 |
|---|---|
| Recipes | Pasta |
| Yield | 2 |
|---|---|
| Recipes | Pasta |
Chicken and Cheddar Pasta Toss
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.