Recipe for Chicken and Cheddar Pasta Toss

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Yield:

6 Servings

Ingredients:

Amount	Ingredient
6 oz	No boil pasta ribbons or
	No boil lasagna noodles,
	Broken
1 x	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 x	-inch cubes
1 med	Green, yellow, or red sweet
	Pepper, cut into strips
1 oz	Pepperoni, chopped
1 x	8-oz. bottle nonfat Italian
	Salad dressing
1/8 tsp	Cracked black pepper
5 cup	Torn curly endive
1 cup	Red or yellow cherry

Instructions:

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 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.

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