*  Exported from  MasterCook  *
 
                       CHICKEN AND CHEDDAR PASTA TOSS
 
 Recipe By     : 
 Serving Size  : 6    Preparation Time :0:00
 Categories    : Main Dish                        Chicken
                 Cheese                           Spices
                 Meats
 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
    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
   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.
   
   SOURCE: BETTER HOMES AND GARDENS, July 1993
   
   Shared by Cate Vanicek
  
 
 
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