• Prep Time:
  • Cooking Time:
  • Serves: 6 Servings

Chicken and Cheddar Pasta Toss

  • Recipe Submitted by on

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


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

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.

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