Chicken and Cheddar Pasta Toss
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.
