chicken and cheddar pasta toss

Ingredients For chicken and cheddar pasta toss

  • 6 oz
    lasagna noodles, no boil
  • 8.25 oz
    frozen chicken tenders, mesquite
  • 3 oz
    american cheese, cubed
  • 1
    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
ADVERTISEMENT

How To Make chicken and cheddar pasta toss

  • 1
    In a large mixing bowl cover noodles with boiling water.
  • 2
    Let stand for 10 minutes, separating the noodles occasionally with a fork.
  • 3
    Drain.
  • 4
    Rinse with cold water and drain again.
  • 5
    If using chicken tenders, halve them crosswise.
  • 6
    Return noodles to bowl; stir in chicken, cheese, pepper strips and pepperoni.
  • 7
    Add dressing and black pepper; toss gently to coat.
  • 8
    Cover and chill for 2 hours or overnight.
  • 9
    Before serving, add endive and tomatoes; toss gently to mix.

Categories & Tags for Chicken and Cheddar Pasta Toss:

ADVERTISEMENT