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.