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Chicken and Cheddar Pasta Toss

Chicken and Cheddar Pasta Toss
Servings: 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 ch

Instructions

  • 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.