Chicken and Cheddar Pasta Toss1
By Just A Pinch KitchenCrew
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- 6 oz
- lasagna noodles, no boil
- 8.25 oz
- frozen chicken tenders, mesquite
- 3 oz
- american cheese, cubed
- each green, red and yellow pepper, julienned
- 1 oz
- pepperoni, chopped
- 8 oz
- italian salad dressing, nonfat
- 5/8 tsp
- cracked pepper
- 5 c
- endive, torn
- 1 c
- cherry tomatoes, halved
1In a large mixing bowl cover noodles with boiling water.
2Let stand for 10 minutes, separating the noodles occasionally with a fork.
4Rinse with cold water and drain again.
5If using chicken tenders, halve them crosswise.
6Return noodles to bowl; stir in chicken, cheese, pepper strips and pepperoni.
7Add dressing and black pepper; toss gently to coat.
8Cover and chill for 2 hours or overnight.
9Before serving, add endive and tomatoes; toss gently to mix.