Side Pannel
Chicken and Cheddar Pasta Toss
Chicken and Cheddar Pasta Toss
- Recipe Submitted by ADMIN on 09/26/2007
Category: Meat, Main Dish, Cheese, Poultry
Ingredients List
- 6 oz No boil pasta ribbons or
- No boil lasagna noodles,
- Broken
- 1 8-1/4-oz. frozen mesquite
- Chicken tenders or one 9-oz.
- Pkg. frozen chopped cooked
- Chicken, slightly thawed
- 3 oz Reduced-fat cheddar or
- American cheese, cut into
- 3/4-inch cubes
- 1 md Green, yellow, or red sweet
- Pepper, cut into strips
- 1 oz Pepperoni, chopped
- 1 8-oz. bottle nonfat Italian
- Salad dressing
- 1/8 ts Cracked black pepper
- 5 c Torn curly endive
- 1 c Red or yellow cherry
- Tomatoes, halved
Directions
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 tenders, halve them
crosswise.
RETURN NOODLES TO BOWL; stir in chicken, cheese, pepper strips and
pepperoni. Add dressing and black pepper; toss gently to coat. Cover and
chill for 2 hours or overnight. Before serving, add endive and tomatoes;
toss gently to mix.
Makes 6 main-dish servings.
Nutrition facts per serving: 252 cal., 7 g total fat (2 g sat. fat), 36 mg
chol., 792 mg sodium, 28 g carbo., 1 g fiber, 19 g pro. Daily Value: 17%
vit. A, 31% mg sodium, 28g carbo., 1 g fiber, 19 g pro. Daily Value: 17%
vit. A, 31 % vit. C, 16% calcium, 8% iron.
minutes, separating the noodles occasionally with a fork. Drain. Rinse with
cold water and drain again. If using chicken tenders, halve them
crosswise.
RETURN NOODLES TO BOWL; stir in chicken, cheese, pepper strips and
pepperoni. Add dressing and black pepper; toss gently to coat. Cover and
chill for 2 hours or overnight. Before serving, add endive and tomatoes;
toss gently to mix.
Makes 6 main-dish servings.
Nutrition facts per serving: 252 cal., 7 g total fat (2 g sat. fat), 36 mg
chol., 792 mg sodium, 28 g carbo., 1 g fiber, 19 g pro. Daily Value: 17%
vit. A, 31% mg sodium, 28g carbo., 1 g fiber, 19 g pro. Daily Value: 17%
vit. A, 31 % vit. C, 16% calcium, 8% iron.
Tweet